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CURRIED SQUASH SOUP WITH PEARS
Here is a way to make a full-bodied, flavorful squash soup without having to peel and cut a hard winter squash. Frozen squash, which is simply pureed squash without any added ingredients, makes a handy short-cut. Fresh ginger and curry powder deepen the flavor, while pear accents the sweetness in the squash. Finishing the soup with a swirl of tart yogurt balances the sweetness and creates an attractive presentation.
Yield: 6 (1-cup) servings.
INGREDIENTS
2 teaspoons canola oil
1 medium-large onion, chopped (1 ½ cups)
2 ripe but firm Bartlett pears, peeled, cored and diced
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 tablespoon curry powder
1 (10-or 12-ounce) package frozen cooked winter squash
3 ½ cups low-sodium chicken broth or vegetable broth
1 tablespoon orange juice
¼ teaspoon salt or to taste
Freshly ground pepper to taste
1/4 cup plain low-fat yogurt
2 tablespoons low-fat (1%) milk
1 tablespoon snipped fresh chives
PREPARATION
1. Heat oil in a 4- to 6-quart soup pot over medium heat. Add onion; cook, stirring, until softened 3 to 5 minutes. Add pears, ginger, garlic and curry powder; cook, stirring, until fragrant, about 1 minute. Add squash. Pour in broth; bring to a simmer over medium-high heat. Reduce heat to medium-low. Cover and cook until squash is heated through and pear is tender, 15 to 25 minutes (depending on ripeness of pear). Let cool slightly.
2. Puree soup using an immersion blender. Alternatively, in batches, transfer soup to regular blender and puree until smooth. (Use caution when blending hot liquids.) Return soup to soup pot; heat through, stirring, over medium heat. Stir in orange juice, salt and pepper. (The soup will keep, covered, in the refrigerator for up to 4 days.)
3. To serve, whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls and drop a large dollop (or several small dollops) of thinned yogurt into each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Sprinkle with chives.
Per (1-cup) serving: Calories: 100. Total fat: 2 grams. Saturated fat: 0 grams. Cholesterol: 0 milligrams. Sodium: 140 milligrams. Carbohydrate: 19 grams: Fiber: 4 grams. Protein: 2 grams.
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