Butternut Squash and Pear Soup

Ingredients

• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 1 tablespoon curry powder
• 1 lb butternut squash, cut into 1-inch pieces (about half a medium squash)
• 2 ripe medium bartlett pears, peeled, cored and cut into 1-inch pieces
• 3 1/2 cups fat-free low-sodium chicken broth or vegetable broth

Directions

1. 1

   Heat oil on medium heat in Dutch oven or soup pot.

2. 2

   Gently sauté onions until softened—about 5 minutes.

3. 3

   Add curry powder and stir, sautéing for 1 minute.

4. 4

   Add butternut squash and pear pieces.

5. 5

   Sauté for 3-4 minutes.

6. 6

   Pour in chicken broth and bring to a boil.

7. 7

   Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender.

8. 8

   Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.