Sunday, October 17, 2010

October = Travel and Curried Butternut Squash and Pear Soup

If you've followed this blog for any period of time you know that I basically fall off the face of the earth in October due to business travel. In the past two weeks I've spent most of my time in Pittsburgh and DC. I'm off again on Tuesday and then again a couple days after that. 

I miss the blog while I'm traveling and home cooked meals. But, the great thing is that I get back just in time to start making all of the great fall recipes, you know, pumpkin bread, pumpkin soup, butternut squash, cranberry sauce...I'm hungry just thinking about it.

Before I took off for Pittsburgh I made a few batches of soup to freeze so that I would have easy suppers on the nights that I was actually home. One of the soups that I made was a Butternut Squash and Pear Soup. Very Very Good. Sorry I don't have a picture of it, but trust me, it was tasty, and I don't  have any left in the freezer, it has all been consumed. 

Low Fat Curried Butternut Squash and Pear Soup
Makes 6 servings

2 tsp olive oil
1 C finely chopped onion
1 tbsp curry powder
1 pound butternut squash peeled, cored and cut into 1 inch pieces
2 ripe Bartlett pears peeled cored and cut into 1 inch pieces
3 1/2 C fat free vegetable stock

In a Dutch oven heat oil over medium heat, gently sautee onions until tender about 5 minutes. Add curry powder and stir, saute for about 1 minute. Add butternut squash and pears, saute 3-4 minutes. Add vegetable broth and bring to a boil, reduce heat to low, cover and simmer 20 minutes until squash and pears are tender. Use an immersion blender to puree soup together. 

Per Serving: Calories 119, Fat 1.9 g, Fiber 3.2g

Rating = Damn Good