Squash and Papaya Soup

"Here's a main dish soup with the recipe coming from Better Homes and Gardens' Fresh and Simple Vegetarian Dinners cookbook(let). Cooking time does not include the time needed to cook the wheat beeries, which can be cooked no more than 3 days in advance."
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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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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Reviews

  1. Finally got around to making this soup. SO GREAT! I skipped the wheat berries and the olive oil, and used fat-free chicken broth instead of vegetable broth. I used a can of papaya in its juice, about 4 cups of squash, and 5 cups of broth, so this went to about 7 servings. I did add the dash of red pepper, spicy and yummy! VERY flavorful and healthy. And salt free to boot, wow!
     
  2. This is a wonderful and very different type of soup which we enjoyed! I didn't have any curry powder but followed the remainder of the recipe as written including using the cayenne pepper. By the way we used one butternut squash and 1 papaya which equals to approximately the amount required in the ingredients. Thanks for sharing this keeper which we will be having again soon!
     
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Tweaks

  1. Finally got around to making this soup. SO GREAT! I skipped the wheat berries and the olive oil, and used fat-free chicken broth instead of vegetable broth. I used a can of papaya in its juice, about 4 cups of squash, and 5 cups of broth, so this went to about 7 servings. I did add the dash of red pepper, spicy and yummy! VERY flavorful and healthy. And salt free to boot, wow!
     

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