Squash And Papaya Soup - cooking recipe

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!)

Preparation

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.