Ingredients
1 medium butternut squash (about 3 pounds)1 medium onion, chopped2 tablespoons canola oil1 tablespoon curry powder2 garlic cloves, minced2 teaspoons minced fresh gingerroot1 teaspoon salt4 cups reduced-sodium chicken broth4 medium pears, peeled and chopped1/2 cup heavy whipping creamOptional: Balsamic vinegar and snipped chives
Preparation
Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh 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.
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.
