Butternut Squash and Pear Soup
21.2g
Net Carbs
6.3g
Protein
10.6g
Fat
4.3g
Fiber
210
Calories
Cooking tip: Adjust the sweetness of this soup by adding a few drops of liquid stevia or up to a packet of low carb sweetener.
Ingredients:
- 1 pear, medium (approx 2-1/2 per lb) Pears
- 1 tablespoon Unsalted Butter Stick
- 1/2 teaspoon Salt
- 1 medium (2-1/2" diameter) Onions
- 2 pounds Butternut Winter Squash
- 5 cups Chicken Broth, Bouillon or Consomme
- 1/4 teaspoon White Pepper
- 1 teaspoon Fresh Lemon Juice
- 1/2 cup Heavy Cream
- 1 teaspoon Curry Powder
Directions:
- Melt butter in a large pot over medium heat. Add diced onions and sauté until translucent; 6 minutes. Add cubed squash, diced pear, curry powder, salt and ground white pepper continuing to sauté for 3 minutes.
- Raise heat to high and add the chicken stock. Bring to a boil then reduce the heat to low and simmer for 20-25 minutes uncovered until the cubed squash is very tender. Allow to cool for about 10-15 minutes.
- Puree the soup in a blender or food processor in batches until it is smooth. Return the pureed soup to the pot adding the lemon juice and heavy cream. Stir soup over low heat until it is hot. Garnish with additional sliced pear (optional, adds NC to the total) and a sprinkle of nutmeg.
