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Squash & Pear Bisque

1

Tbsp

olive oil

1

large

onion, peeled and coarsely chopped

1

large

about 4 cups butternut squash, peeled, seeded and cubed (or one 20 oz pkg Martin Farms Fresh-C

3

medium

Bosc or Anjou pears, peeled, cored and quartered

2

cans , (14.5 oz each) reduced-sodium chicken broth

1

Tbsp

fresh thyme, minced

1

Tbsp

curry powder

1

Heat oil on LOW in soup pot. Add onion and squash. Bring to simmer; cook 10 min, covered, stirring occasionally.

2

Add pears, broth and thyme. Bring to boil; reduce heat and simmer, uncovered, about 10-15 min until squash and pears are tender. Add curry powder

3

Ladle small batches (about 2 cups at a time) into blender; puree until smooth*. Return soup to pot; reheat on LOW. Salt and pepper to taste.

Servings: 6

Yield: 6-8 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

35.28

Calories From Fat (62%)

21.78

% Daily Value

Total Fat 2.48g

4%

Saturated Fat 0.36g

2%

Cholesterol 0mg

0%

Sodium 1.99mg

<1%

Potassium 54.64mg

2%

Total Carbohydrates 3.38g

1%

Fiber 1.25g

5%

Sugar 1.1g

 

Protein 0.49g

<1%