Lunch: Butternut Squash & Pear Soup Recipe

Ingredients

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

Instructions

Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400 ° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
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.
In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

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