Butternut Squash and Pear Soup

Vino Girl's Note:

From http://lowfatcooking.about.com

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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 ½ cups fat-free low-sodium chicken broth or 3 ½ cups vegetable broth

Directions:

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.

Reviews

[dicentra]

This is excellent! I more or less doubled the recipe, using a whole butternut squash. I had a ton of pears to use up, which is sort of how I found this one to begin with. I used my lemon curry powder, which is a bit lighter in flavor. Perfect. Used vegetable buillion, making this vegan. Double bonus! Made about 8 cups (8 servings for me). Froze most. Thanks! Great recipe.