I made the yummiest soup last night, it is made from Butternut squash and so healthy. My friend Julie sent me this recipe and it totally rocks.
The recipe came from Prevention magazine from a few years ago, she made a few alterations to the original recipe. (imagine that!!!!) The bosc pears add a spicy sweetness to the soup that gives it a perfect mix of flavors.
1 Tbsp Olive oil
1 tsp butter
1 onion chopped in chunks
2 bay leaves
1 large butternut squash peeled and seeded chopped into chunks
2 peeled and seeded bosc pears
1 tsp curry powder
1/4 tsp red pepper
1/8 tsp ground ginger
1/8 tsp white pepper
5 cups chicken broth
1 large potato peeled and cut into cubes
plain yogurt or lite sour cream as a garnish if you like
Melt oil and butter together in a soup pan and saute onion and bay leaves stirring often.
When onion becomes soft add the squash, pears and spices and cook stirring occasionally until squash and pears begin to brown.
Add broth and potato bring to a boil and reduce heat and simmer until squash is very soft.
Remove bay leaves and puree soup. Return to pan and bring to a simmer. Serve and enjoy!
*Julie's note* before you puree the soup taste one of the potatoes. So tasty I want to make just a vegetable curry today using the same recipe, no pears.
While the veggies were simmering I stole little bits of yumminess out of the pan, the vegetables had the best flavor.
Puree the soup in a blender, then I ran mine through a sieve, it was silky smooth and ready to eat.
As a garnish and to add a little texture, I toasted some pumpkin seeds, in the same saute pan from the beginning of the recipe, (bonus for not cleaning up after myself). The seeds picked up the flavor from the onions.
Bon Appétit!






