Butternut Squash Soup With Pear

• 2 tablespoons vegetable oil
• 1 chopped onion
• 6 cups (1-inch) cubed peeled butternut squash
• 2 (14-ounce) cans fat-free, less-sodium chicken (or vegetable) broth, or apple cider
• 2 chopped peeled pears or apples
• 1 cup water
• 1/4 cup maple syrup
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Chopped chives for garnish

1. Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.
2. Puree soup in batches in a blender. Serve hot, garnished with chives.

vegetable oil, onion, butternut squash, chicken, apples, water, maple syrup, cayenne pepper, salt, freshly ground black pepper, chives

Taken from www.myrecipes.com/recipe/butternut-squash-soup-with-pear (may not work)