Butternut Squash and Pear Soup

Recipe by Vino Girl
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups fat-free low-sodium chicken broth or 3 1/2 cups vegetable broth
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DIRECTIONS

  • 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.
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