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Acorn Squash & Pear Soup from Sallee Parker

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19-Jun-2010 05:34 PM

Brad's Produce

Posts: 79

1 medium acorn 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  

Scoop squash pulp into bowl and discard skin.  In a 2 qt saucepan sprayed with non-stick cooking spray, cook onion and garlic over medium heat, stirring constantly until soft, about 5 minutes.  Add broth, pear and squash pulp: bring to a boil.  Reduce heat, simmer until pear is soft, 5 - 10 minutes.  Cool slightly.  Transfer in small batches to a blender; process until smooth.  Return to saucepan and reheat.  Serve hot.  For extra flavor I usually add a dash or two of curry or nutmeg. Per serving 97 calories; 0 grams fat; 4 grams fiber. Serves four.