Monday, July 16, 2007

Butternut Squash and Pear Curry Soup, from Jenifer

Butternut Squash and Pear Curry Soup
(I got thisoff the 'net years ago and have tweaked it a bit)

1 1/2 lbs butternut squash
4-5 bartlett pears (RIPE-which means yellow or red NOT green)
medium onion
large clove garlic
1 tbls olive oil
1 tsp curry
1 tsp brown sugar
1 tsp ground cumin
6 c veggie broth (you could use chicken)

Prepare veggies: scoop seeds from sauash and cut in a/2 lengthwise; peel, core and cut pears into small pieces; dice onion; mince garlic. Put squash flesh side down in baking dish with 3/4" of water...cover and cook on high in miocrowave for 15 minutes- you want it soft but not shriveling. Saute onions in oil on med heat until golden- add garlic, curry, cumin, and brown sugar- mush around for about 45 seconds, Peel outer rind from squash and add flesh to pot with pear and broth. Simmer 10 minutes...let cool. Puree until smooth

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