Squash and Papaya Soup

Recipe by Sydney Mike
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 3 cups water to boiling, then add the cup of wheat berries.
  • Return to boiling, then rreduce heat & simmer, covered, about 1 hour or until tender.
  • Drain well, & if not using right away, cover & refrigerate up to 3 days. Reheat before serving. Makes about 2 2/3 cups of cooked wheat berries.
  • In large saucepan, cook garlic in hot oil over medium heat for 30 seconds.
  • Add curry powder & ginger (& red pepper, if desired), & cook, stirring, for another minute.
  • Stir in broth, squash & papaya (or peaches).
  • Bring mixture to boiling, then reduce heat & simmer, covered, about 20 minutes or until squash is tender.
  • Cool slightly, then place half the squash mixture in food processor or blender.
  • Cover & process until smooth, then repeat with remaining squash mixture.
  • Return processed mixture to saucepan & heat through.
  • To serve, divide wheat berries among 4 soup bowls, then add soup.
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