Squash And Papaya Soup

• 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!)

1. Bring 3 cups water to boiling, then add the cup of wheat berries.
2. Return to boiling, then rreduce heat & simmer, covered, about 1 hour or until tender.
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. In large saucepan, cook garlic in hot oil over medium heat for 30 seconds.
5. Add curry powder & ginger (& red pepper, if desired), & cook, stirring, for another minute.
6. Stir in broth, squash & papaya (or peaches).
7. Bring mixture to boiling, then reduce heat & simmer, covered, about 20 minutes or until squash is tender.
8. Cool slightly, then place half the squash mixture in food processor or blender.
9. Cover & process until smooth, then repeat with remaining squash mixture.
10. Return processed mixture to saucepan & heat through.
11. To serve, divide wheat berries among 4 soup bowls, then add soup.

berries, garlic, extra virgin olive oil, curry powder, ground ginger, ground red pepper, vegetable broth, butternut squash, papaya

Taken from www.food.com/recipe/squash-and-papaya-soup-324472 (may not work)