Recipes

Butternut Squash and Pear Soup Recipe

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Atkins Butternut Squash and Pear Soup
21.2g
Net Atkins Count TM
Prep Time: 20 Minutes
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

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 tablespoon Unsalted Butter Stick
  • 1 medium (2-1/2" dia) Onions
  • 2 lb Butternut Winter Squash
  • 1 pear, medium (approx 2-1/2 per lb) Pears
  • 1 tsp Curry Powder
  • 0 1/2 tsp Salt
  • 0 1/4 tsp White Pepper
  • 5 cup Chicken Broth, Bouillon or Consomme
  • 1 tsp Fresh Lemon Juice
  • 0 1/2 cup Heavy Cream

DIRECTIONS

  1. 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.   
  2. 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. 
  3. 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.