Roasted Butternut Squash and Pear Soup

Shared by: Julie Brown

3 Points Per Serving

1 large or 2 small butternut squash, 3-4 pounds total

1 tablespoon vegetable oil

2 cups chopped onion

1 chopped shallot, about 2 tablespoons

1 tablespoon chopped fresh ginger

1 fresh jalapeno, seeded and chopped, about 1 tablespoon

1 1/4 teaspoons salt

1/4 teaspoons black pepper

2 ripe pears, peeled, cored and cut into chunks, about 2 cups

6 cups reduced-sodium chicken broth

1 tablespoon honey

1 teaspoon fresh thyme

1/4 cup heavy cream

1. Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup).

2. Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, jalapeno, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Do not boil. Serve warm.

Makes 9 Cups

Calories: 169; fat 6 gm; protein 4.3 g; carbohydrates 30 g; fiber 6.7 g; sodium 381 mg; cholesterol 12 mg.

From pg 166 of the October 2000 edition of Country Living magazine.