Squash and Papaya Soup

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

1. 1

   Bring 3 cups water to boiling, then add the cup of wheat berries.

2. 2

   Return to boiling, then rreduce heat & simmer, covered, about 1 hour or until tender.

3. 3

   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.

4. 4

   In large saucepan, cook garlic in hot oil over medium heat for 30 seconds.

5. 5

   Add curry powder & ginger (& red pepper, if desired), & cook, stirring, for another minute.

6. 6

   Stir in broth, squash & papaya (or peaches).

7. 7

   Bring mixture to boiling, then reduce heat & simmer, covered, about 20 minutes or until squash is tender.

8. 8

   Cool slightly, then place half the squash mixture in food processor or blender.

9. 9

   Cover & process until smooth, then repeat with remaining squash mixture.

10. 10

    Return processed mixture to saucepan & heat through.

11. 11

    To serve, divide wheat berries among 4 soup bowls, then add soup.