Thursday, January 19, 2012

NW - Pear and Squash Soup


Dani Renfro who is a personal friend of mine and in our zumba class at Xcite is an amazing cook - and makes amazingly good stuff that is amazingly healthy! so i asked her to submit a recipe for our nutrition post this week.

Dani Writes:

Here is a recipe from Fat, Sick, and Nearly Dead by Joe Cross. Yummy, healthy winter soup!!



Pear and Squash Soup

1 Butternut Squash
1 tablespoon Olive Oil
3 Bartlett pears, peeled and chopped
1 1/2 cups Onion, thinly sliced
2 1/3 cups water
30 ounces Low sodium Vegetable Broth (purchased or make your own – see recipe on our
site)
1/2 teaspoon Celtic or Sea Salt
1/8 teaspoon Fresh Ground Black Pepper
For a kick add 1-2 tsp. yellow Curry powder and 1 tsp. Cumin

Preheat oven to 375°
Cut squash in half lengthwise and scoop out then discard seeds.
Place squash halves, flesh sides down in a baking dish with water
Bake for 45 minutes or until tender. Remove from oven and cool. Peel off skin of
squash and spoon flesh into a bowl then mash.

In a large pot or dutch oven, sauté chopped pear and onion in olive oil for
approximately 10 minutes or until lightly browned. Add squash, water, broth, salt,
pepper (add curry powder and cumin if including these ingredients).
Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes.
Place approximately half of squash mixture in a blender, puree until smooth. Pour
mixture into a large bowl; repeat procedure with remaining squash until all of it has
been blended. Return squash mixture to pot.
Warm over low heat 3 minutes or until heated.

Makes 2 servings
Per serving:
Calories: 290
Protein: 8 g
Fiber: 11 g



Looks really good right? Comment below.


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