April 21st
 

theresa albert - my friend in food

 

Butternut Squash and Pear Soup

spices

Any variety of  leftover cooked squash can be turned into outstanding soup in a heartbeat.  The beautiful part of this soup is that it is tasty, filling and clocks in at about 200 calories per bowl which is perfect for those “I just can’t stop eating” days! If you want to make this soup from scratch, simply toss a squash into the oven whole, bake it for an hour, then slice, scoop out and discard the seeds.  Squeeze the squash into the pot and toss the skin.

Serving Size  : 4     Preparation Time 10 minutes

1 -2 cups cooked butternut squash
1   medium  onion — chopped
1 tablespoons  butter
1 teaspoon  curry powder
2   medium  pears
1/2  teaspoon  dried thyme
1 pint or  quart  chicken stock

Chop the onions and peel and core the pears.
Melt the butter in a heavy pot, add onion and cook until the onion softens 2-3 minutes. Add curry powder and cook, stirring, one minute more. Add the pear. Stir squash into the pot, then the thyme, and chicken stock. Bring to a boil and simmer gently for 15 minutes. Use a puree wand and purée until smooth.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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