Squash and Pear Soup
  • 1cup chopped leekswhite and light green parts only
  • 1tablespoon butter
  • 1teaspoon curry powder
  • 310-ounce boxes frozen organic squashthawed
  • 3/4cup pear nectar
  • 3cups chicken broth
  • 1/2cup evaporated milk
  • Salt and pepperto taste
  • Dried apple chipsfor garnish
  1. Soak leeks in hot water for 10 minutes to remove grit; repeat if necessary. In a large saucepan, heat butter over medium-low heat. Add leeks and sauté until translucent, 5-8 minutes. Add curry and cook for 2 minutes until fragrant.
  2. Add squash, pear nectar, and broth. Bring to a simmer and cook over medium heat for 15 minutes.
  3. Purée soup with a hand blender, or transfer to a food processor or blender and process until thick and smooth. If making ahead, cool and refrigerate.
  4. Before serving, reheat. Add evaporated skim milk and heat through. Season to taste with salt and pepper. Serve, sprinkled with dried apple chips.
Recipe Notes
Nutrition Facts
Squash and Pear Soup
Amount Per Serving
Calories 99
% Daily Value*
Cholesterol 4mg 1%
Sodium 182mg 8%
Total Carbohydrates 18g 6%
Dietary Fiber 4g 16%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 99 cal, 14% fat cal, 2g fat, 1g sat fat, 4mg chol, 5g protein, 18g carb, 4g fiber, 182mg sodium