Butternut Squash & Pear Soup

Makes 6 servings

ingredients

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

directions

1.Heat oil on medium heat in Dutch oven or soup pot. Gently sauté onions until softened—about 5 minutes. Add curry powder and stir, sautéing for 1 minute. Add butternut squash and pear pieces. Sauté for 3-4 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.

Source: Jody