Butternut Squash & Pear Soup

• 1 medium butternut squash (about 3 pounds)
• 1 medium onion, chopped
• 2 tablespoons canola oil
• 1 tablespoon curry powder
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon salt
• 4 cups reduced-sodium chicken broth
• 4 medium pears, peeled and chopped
• 1/2 cup heavy whipping cream
• Balsamic vinegar and snipped chives, optional

1. Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400u0b0 for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
2. In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly.
3. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

butternut squash, onion, canola oil, curry powder, garlic, fresh gingerroot, salt, chicken broth, heavy whipping cream, vinegar

Taken from www.tasteofhome.com/recipes/butternut-squash-pear-soup/ (may not work)