Butternut Squash and Pear Soup Recipe
21.2g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 20 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 4
Difficulty: Difficult
Style:American
Cook Time: 30 Minutes
Phase: Phase 4
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
6.3g
Protein
10.6g
Fat
4.3g
Fiber
210.8cal
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 tablespoon
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1 medium (2-1/2" dia)
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2 lb
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1 pear, medium (approx 2-1/2 per lb)
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1 tsp
-
0 1/2 tsp
-
0 1/4 tsp
-
5 cup
-
1 tsp
-
0 1/2 cup
DIRECTIONS
- Melt butter in a large pot over medium heat. Add diced onions and sauté until translucent; 6 minutes. Add cubed squash, diced pear, curry powder, salt and ground white pepper continuing to sauté for 3 minutes.
- Raise heat to high and add the chicken stock. Bring to a boil then reduce the heat to low and simmer for 20-25 minutes uncovered until the cubed squash is very tender. Allow to cool for about 10-15 minutes.
- Puree the soup in a blender or food processor in batches until it is smooth. Return the pureed soup to the pot adding the lemon juice and heavy cream. Stir soup over low heat until it is hot. Garnish with additional sliced pear (optional, adds NC to the total) and a sprinkle of nutmeg.
Cooking Tip
Adjust the sweetness of this soup by adding a few drops of liquid stevia or up to a packet of low carb sweetener.