- 2 butternut squash (about 4 1/2 pounds)
- Cooking spray
- 2 tablespoons butter
- 1 1/2 cups chopped onion (about 1 large)
- 1 cup peeled, cored, and chopped pear (about 1 large)
- 1 tablespoon minced peeled fresh ginger
- 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
- 1 cup fat-free half-and-half
- 1 1/2 tablespoons honey
- 1 teaspoon ground coriander
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- calories 192
- fat 4.9 g
- satfat 2.3 g
- protein 3.9 g
- carbohydrate 33.6 g
- cholesterol 12 mg
- iron 0.9 mg
- sodium 741 mg
- caloriesfromfat 23 %
- fiber 3.8 g
- calcium 101 mg
How to Make It
Preheat oven to 375°.
Cut squash in half lengthwise. Remove seeds. Reserve seeds for toasting. Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
Bake at 375° for 50 minutes or until skin pierces easily with a fork. Scoop out pulp; set aside. Reduce oven temperature to 325°.
To toast seeds, rinse seeds and pat dry. Place on a foil-lined baking sheet coated with cooking spray. Bake at 325° for 15 minutes or until crisp and lightly browned, stirring every 5 minutes.
Melt butter in a Dutch oven over medium- high heat. Add onion, pear, and ginger. Sauté 10 minutes or until tender. Add squash pulp and 1 can broth. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
Place mixture in a blender or food processor. Process in batches until smooth. Pour mixture through a strainer into a bowl, pressing with the back of a spoon.
Return soup to Dutch oven. Add 1 can broth, half-and-half, and next 5 ingredients. Cook over medium heat until thoroughly heated, stirring often. Spoon into serving bowls, and top with toasted seeds.