Squash and Papaya Soup
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup wheat berries
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon curry powder
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon ground red pepper (optional)
- 2 (14 1/2 ounce) cans vegetable broth
- 3 cups butternut squash, peeled, seeded, chopped
- 1 cup papaya, finely chopped (or peaches!)
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
-
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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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!
Tweaks
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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!