Butternut Squash and Pear Soup

Description: Make and share this Butternut Squash and Pear Soup recipe from Food.com.

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 3 1/2 cups vegetable broth

Steps:

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