Friday, October 21, 2005

Weeks 27 & 28 - PEAR AND BUTTERNUT SOUP

Saskatchewan Menu of the Week -- 27 October 2005

Breakfast – Yogurt and rhubarb.
Lunch – Chicken salad sandwhich with lettuce.
Dinner – Curried pear and butternut soup.

CURRIED PEAR AND BUTTERNUT SOUP
I used Calcutta Curry Powder, produced in Saskatoon by Chatty’s Indian Foods. It’s available in many local stores and the farmers’ market. If you can’t get that, use any curry powder that you prefer. (But it won't be as good!) The butternut squash came from my garden. And, believe it or not, the pears were also grown in Saskatchewan. Our friends Verna and Dick have a big old pear tree in their back yard. I picked and canned several jars of pears.

1 medium butternut squash
2 tbsp butter
1 large onion in thin slices
1 tbsp curry powder
Salt & white pepper
4 cup water
1 cup chopped canned pears and their juice (about 1/2 cup juice)
1 cup cream

Peel, seed and chop the butternut squash into small chunks. You should have 4-5 cups of squash.
Melt the butter in a soup pot and sauté the onions. When the onions have softened, stir in the curry powder and a bit of salt and pepper to taste. Continue cooking until the onions are quite soft.

Add the water and the squash. Bring to a boil, then turn down the heat and simmer, covered, until the squash can be pierced with a fork (about 30 minutes). Add the chopped pears and juice. Cook another 15 minutes. Taste and add more curry powder if you like it spicy.

Remove from heat and allow to cool. Purée the soup in a blender. Return to a clean pot and add the cream. If it looks too thick, add more water until reaching a desired consistency. Reheat (but don’t boil) and serve.

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