Recipe courtesy of Olderwiserbride
(Weight Watchers)
**It calls for acorn squash, but I usually make it with butternut squash - my DH loves it.
1 medium squash, baked and seeded
1 small onion, chopped
1 garlic clove, chopped
2 cups vegetable broth
1 large ripe pear, pared, cored, and cut into chunks
salt and pepper to taste
1. Scoop squash pulp into bowl, discard skin.
2. In a 2 quart saucepan sprayed with nonstick cooking spray, cook onion and garlic over medium heat, stirring constantly until soft (5 min). Add broth, pear and squash pulp; bring to a boil. Reduce heat; simmer until pear is soft, 5-10 minutes.
3. Cool soup slightly. Transfer in small batches to blender; process until smooth. return to saucepan; reheat. Serve hot.
This soup is only 1 point!!!
I sometimes add a little curry powder when I sauté the onions and garlic for a dash of flavor. I also use a hand blender in the pot instead of transferring it to the blender, allow the soup to cool slightly.
1 small onion, chopped
1 garlic clove, chopped
2 cups vegetable broth
1 large ripe pear, pared, cored, and cut into chunks
salt and pepper to taste
1. Scoop squash pulp into bowl, discard skin.
2. In a 2 quart saucepan sprayed with nonstick cooking spray, cook onion and garlic over medium heat, stirring constantly until soft (5 min). Add broth, pear and squash pulp; bring to a boil. Reduce heat; simmer until pear is soft, 5-10 minutes.
3. Cool soup slightly. Transfer in small batches to blender; process until smooth. return to saucepan; reheat. Serve hot.
This soup is only 1 point!!!
I sometimes add a little curry powder when I sauté the onions and garlic for a dash of flavor. I also use a hand blender in the pot instead of transferring it to the blender, allow the soup to cool slightly.
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