Butternut Squash And Pear Soup - cooking recipe

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

Preparation

Heat oil on medium heat in Dutch oven or soup pot.
Gently saute onions until softened-about 5 minutes.
Add curry powder and stir, sauteing for 1 minute.
Add butternut squash and pear pieces.
Saute 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 puree until smooth, working in two batches if necessary.