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Curried Butternut Squash and Pear Soup
- 1 (2 pound) butternut squash
- 3 tablespoons unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon salt
- 4 cups reduced sodium chicken broth
- 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
- 1/2 cup half and half
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 6.4g|
|Saturated Fat 3.9g|
|Total Carbohydrate 27g|
|Dietary Fiber 6.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|