Curried Butternut Soup with Diced Pear
The sweetness of pear counterbalances the spicy curry in this lovely chilled soup.
1 1/2 pounds butternut squash
1 teaspoon butter
1 large yellow onion, sliced
4 garlic cloves
1/4 teaspoon granulated sugar
2 teaspoons curry powder
Salt and freshly ground pepper, to taste
3 cups reduced fat chicken broth
1 cup (8 ounces) nonfat plain yogurt
1 large ripe Bosc, Anjou or Comice pear
- Prick the squash with a fork in several places. Cook the squash whole for about 40 minutes in a 350°F (175°C) oven, or microwave on High (100% power) for 10 minutes. Let it rest 10 minutes. Cut the squash in half and scoop out and discard the seeds, then scoop the flesh into a bowl.
- Melt the butter in a soup pot over medium heat, then add the onion and stir. Cover and cook the onion until tender, about 5 to 8 minutes. Add the garlic and sugar, remove the lid, increase heat to medium-high and cook and stir for 2 minutes or until the onion begins to brown.
- Sprinkle in the curry powder and season with salt and pepper. Cook and stir for 1 minute, then add the cooked butternut squash. Cook for 2 to 3 minutes, then pour in the broth. Bring to a boil, reduce the heat and simmer for about 10 minutes. Purée the soup in a food processor fitted with the steel blade or in a blender, then cover and refrigerate.
- When the soup is thoroughly chilled stir in all but 1 tablespoon or so of the yogurt. Peel, core and cut the pear into fine dice then stir it into the soup.
- Divide the soup among 4 soup bowls, garnishing it with mint leaves and a jot of the remaining yogurt.
Makes 4 servings.