Butternut Squash And Pear Soup

• 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

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

olive oil, onion, curry powder, butternut squash, bartlett pears, chicken broth

Taken from www.food.com/recipe/butternut-squash-and-pear-soup-260008 (may not work)