Golden Pear Soup

GOLDEN PEAR SOUP

Book: Steve' diabetic recipe book
Chapter: SOUP

Based on a Minneapolis Star/Tribune recipe by Mollie Katzen

Serves: 6

Canola oil
4 cups water or low sodium broth
1 1/2 pounds butternut squash or any winter squash
3 medium pears sliced (any kind but Bosc or Asian)
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 cup plus 1 tablespoon white wine, divided
Salt,to taste
White pepper, to taste
1/2 cup half and half land o lakes fat free, at room temperature

Sprigs of mint leaves, optional


Preheat oven to 375 degrees.

Line a baking pan with foil , coat with canola oil.

Split the squash in half lengthwise, remove and discard seeds, and place halves cut-side down on prepared tray.

Bake for 35 minutes, or until fork tender.

Remove from oven, cool until comfortable to handle, then scoop out flesh and cut or break it into two inch pieces.

Peel and core pears and cut into thin slices.

Place a soup pot over medium heat for 1 minute, then add 1 tablespoon butter. When melted, swirl to coat pan, then add pear slices and cinnamon.

Saute five minutes, stirring frequently, adding the remaining butter if pears start to stick.

Add 1/4 cup wine and turn down heat. Cover and simmer 10 minutes.

Add squash, and broth and bring to a boil.

Return to a simmer, cover pot for another five minutes.

Puree with an stick blender or in a food processor or blender.

Bring to temperature.

Drizzle in half and half or milk, adding the extra tablespoon of wine as it heats.

Season to taste with a small amount of white pepper and serve hot, topped with mint, if desired.



NUTRITION FACTS
Amount Per Serving
Calories 61 Calories from Fat 33
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 10mg 3%
Sodium 107mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Sugars 0g
Protein 0g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.