5 cups (1-in. diced) peeled butternut squash
4 cups chicken broth
2 pears, peeled, cored, cut up
1 cup chopped onion
1 tsp curry powder
In covered Dutch oven, simmer ingredients 25 minutes,
until tender. Puree. Season with salt and pepper.
PER SERVING: 123 Calories, 3 g Fat, 25 g Carbohydrate,
672 mg Sodium, 6 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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