Butternut Squash and Pear Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From 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 |
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.
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