Check out the Curried Roasted Pear and Butternut Squash Soup calories and how many carbs in Curried Roasted Pear and Butternut Squash Soup. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Tuesday, January 3, 2012 at 3:47pm
filed under
Soups
Recipe category: Soups Prep time: 20 min Cook time: 1 hr Difficulty: Easy
Calories: 239 (12% DV) Fat: 7g (10% DV) Carbohydrates: 43g (14% DV) Protein: 7g (13% DV)
Description: http://www.ahintofhoney.com/2011/01/curried-roasted-pear-and-butternut.html
Ingredients: Makes 4 servings
2
lb.
2
4
1
teaspoon
1
tablespoon
1
2
teaspoons
1
tablespoon
3-1/2
cups
1/2
cup
1
dash
1
pinch
1
pinch
Directions:
1
Preheat oven to 425 F. Line a large baking sheet with aluminum foil. In a large bowl, toss squash, pear, and garlic with enough olive oil to lightly coat. Season with kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 35-45 minutes, turning occasionally, until tender and golden brown. Remove from the oven and set aside to cool.
2
Meanwhile, heat butter in a large pot over medium heat. Saute onion in butter until soft and translucent (about 10 minutes). Stir in the ginger and curry powder and saute for 1 minute. Add the roasted vegetables and chicken broth and bring to a boil. Reduce heat and simmer 10 minutes. Cool slightly before pureeing in batches in a blender or food processor.
3
Return the soup to the pot over medium-low heat. Stir in the coconut milk. Season with a dash of cinnamon and salt and freshly ground black pepper to taste. Serve warm.