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Garam Marsala Scented Butternut and Pear Soup

Garam Marsala Scented Butternut and Pear Soup

Garam Masala is a spice used in many dishes of the cold weather areas of Northern India. Its complex flavors warm up the traditional meat dishes, vegetable soups and stews. Butternut squash derives its vibrant color from beta-carotene, a potent antioxidant that the body converts to vitamin A. One serving of this belly warming soup provides enough beta-carotene to supply 185% of the DV (daily value) of vitamin A.

Makes 6 servings

1 large butternut squash
2 teaspoons canola oil
1 teaspoon butter
1 medium onion, sliced
2 bay leaves
3 ripe pears, peeled, cored and chopped cubes
1/3 teaspoon Garam Marsala *
1/4 teaspoon cayenne
1/2 cup dry white wine (optional)
salt
5 cups vegetable or chicken broth
1 medium potato, peeled and cut into
1/3 cup half and half (optional)

*Available in many supermarkets and gourmet specialty stores. Garam Masala is a spice combination that can include up to 12 spices, often including black pepper, cinnamon, cloves, coriander, cumin, cardamon, fennel, mace, and nutmeg.

Trim the ends from the butternut squash. Using a sturdy peeler, peel off the thick skin. Halve the squash lengthwise; scoop out and discard the seeds and strings. Place the squash halves on a cutting board, flat side down, and slice crosswise, into ¼-inch thick slices. Set aside.

In a large saucepan, heat the canola oil and the butter over medium heat. Add the onions and bay leaves and cook, stirring often, until soft, about 5 minutes. Increase the heat to medium-high, add the squash, pears, Garam Marsala and cayenne, and cook, stirring here and there, for another 5 minutes or until the vegetables begin to brown. Add the wine, if using, and cook 1 minute or until almost completely reduced. Add the vegetable broth, potato and season with salt. Bring the mixture to a boil, then reduce the heat and simmer until the squash is very soft, about 20 to 25 minutes. Puree the soup in batches in the work bowl of a food processor or blender. Return the soup to the saucepan and stir in the half and half (if using). Adjust the seasoning with salt, if necessary, and heat until just simmering.

PER SERVING: CALORIES 215 (25% from fat); FAT 6g (sat 1.5g, mono 2g, poly 3g); PROTEIN 9g; CARB 34g; FIBER 3g; CHOL 26mg; IRON 1.3mg; SODIUM 325mg; CALC 85mg;