Butternut Squash and Pear Soup with Toasted Almonds

Butternut Squash with Pear SoupButternut Squash and Pear Soup


  • 1 pear
  • 3/4 med. sweet onion
  • 2 medium butternut squash, peeled, chopped, seeded
  • 1 Tbsp. EVOO
  • 1/4 tsp. curry powder
  • 2 Tbsp. uncooked brown rice
  • 5 cups chicken broth
  • 1 Tbsp. honey
  • 1/2 tsp. lemon juice
  • 1/4 tsp. black pepper
  • 1/2 cups low fat milk or rice milk
  • Himalayan salt to taste
  • Toasted almonds for garnish

Finely slice pear, onion and squash.  Place over medium heat in pot with olive oil and saute until onions are translucent.  Add curry powder and raw rice:  cook, stirring occasionally until rice is well coated with olive oil.  Add chicken broth, bring to a boil and then simmer until vegetables are soft.

Place a sieve over a clean pot and strain vegetables.  Retain liquid, measuring out 1 cup of the liquid separately.  Puree the cooked solids in a processor and slowly add the reserved 1 cup liquid with processor running.  Return pureed ingredients to the original pot and add the rest of the liquid that was strained into the second pot.  Add honey, lemon juice, pepper, milk and salt to taste.  Cook over medium heat until hot.

Sprinkle with toasted almonds.


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