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Ingredients

• 2 tsp olive oil
• 1 cup finely chopped onion
• 1 tbsp curry powder
• 1 pound butternut squash (about half a medium squash), cut into 1-inch pieces
• 2 ripe medium Bartlett pears, peeled, cored and cut into 1-inch pieces
• 3 1/2 cups fat-free, low-sodium chicken or vegetable broth

Description

A Golden, Velvety Low-fat Butternut Squash And Pear Soup With Just A Mild Hint Of Spice To Complement The Soup's Inherent Sweetness. Perfect For Fall Or Winter.

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