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- 1 cup chopped pear (1 medium)
- 1 tablespoon chopped red onion
- 2 teaspoons seeded and finely chopped fresh jalapeno chile pepper*
- 2 teaspoons snipped fresh cilantro
- 1 teaspoon finely shredded lime peel
- 2 teaspoons lime juice
- 1 tablespoon olive oil
- 1/2 cup chopped onion (1 medium)
- 3 - 3 1/2 cups reduced-sodium chicken broth
- 1 1 1/2pound butternut squash, peeled, seeded, and cut into 1-inch pieces
- 1 large carrot, cut into 1/2-inch pieces
- 1/4 teaspoon salt
- 6 - 8 ounces cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartiledge removed
- 2 slices bacon, crisp-cooked, drained, and crumbled
1. For salsa, in a small bowl combine pear, red onion, jalapeno pepper, cilantro, lime peel, and lime juice. Set aside.
2. In a large saucepan heat oil over medium heat. Add onion; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Add 3 cups of the broth, the squash, carrot, and salt. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until carrot is tender.
3. Using an immersion blender, blend squash mixture until smooth. (Or cool slightly. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to saucepan.) Stir crabmeat into squash mixture; heat through. Stir in enough of the additional 1/2 cup broth if necessary to reach desired consistency.
4. Ladle soup into serving bowls. Top with salsa and sprinkle with bacon.
- Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Servings Per Recipe 4,
- cal. (kcal) 211,
- Fat, total (g) 6,
- chol. (mg) 42,
- sat. fat (g) 1,
- carb. (g) 31,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 10,
- pro. (g) 12,
- vit. A (IU) 20068,
- vit. C (mg) 44,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 897,
- Potassium (mg) 914,
- calcium (mg) 131,
- iron (mg) 2,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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