Low Fat Pear Recipes
Curried Roasted Squash & Pear Soup Recipe
This Curried Roasted Squash & Pear Soup Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Curried Roasted Squash & Pear Soup Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Curried Roasted Squash & Pear Soup Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Curried Roasted Squash & Pear Soup Recipe, also visited the following
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Curried Roasted Squash & Pear Soup Recipe
Curried Roasted Squash & Pear Soup Recipe
Ingredients:
1 butternut squash, (1 1/2 pounds) -peeled and seeded -cut into 3/4-inch cubes
6 ripe firm bartlett pears, peeled and cored -cut into 3/4-inch cubes
2 tbsp olive oil
1 tsp granulated sugar
salt & freshly ground black pepper, to taste
1/2 cup water
1/3 cup finely chopped shallots
1 tbsp packed dark brown sugar
1 cinnamon stick -2 1/2 inches long
2 tsp curry powder -preferably madras
1/2 tsp ground cardamom
1/4 tsp ground coriander
6 cup reduced-sodium chicken broth, defatted
2 tbsp slivered fresh mint -or cilantro leaves
Instructions:
1. Preheat oven to 400°F.
2. On a large baking sheet with sides, toss squash and pears with 1
tablespoon oil and granulated sugar. Season with salt and pepper. Drizzle
with water.
3. Roast squash and pears for 30 to 40 minutes, or until both are tender.
(Add a little more water if necessary to prevent burning.) Remove any pears
that are done before squash. Measure 1 cup pears and cut each cube in
half; set aside.
4. In a food processor or blender, puree squash and remaining pears until
smooth. (Add a little chicken broth if necessary.) Set aside.
5. In a Dutch oven or soup pot, heat remaining 1 tablespoon oil over medium
heat. Add shallots and cook, stirring, until softened but not browned, 3
to 5 minutes. Add brown sugar, cinnamon stick, curry powder, cardamom and
coriander. Stir for 2 minutes more.
6. Add reserved squash-pear puree and chicken broth. Bring to a simmer.
Reduce heat to low and simmer, stirring occasionally, for 25 to 30 minutes.
Season with salt and pepper. Discard cinnamon stick. Add reserved pears
and simmer until heated through. Ladle into warmed soup bowls and garnish
with mint (or cilantro). Serve immediately.
MAKES ABOUT 8 CUPS, FOR 6 FIRST-COURSE SERVINGS.
230 calories per serving; 3 grams protein; 5 grams fat (0.7 gram saturated
fat); 43 grams carbohydrate; 565 mg sodium; 5 mg cholesterol: 6 grams
fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 6
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This Curried Roasted Squash & Pear Soup Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Curried Roasted Squash & Pear Soup Recipe, or any of our other low fat recipes, please let us know. |
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