1 med Butternut squash (about 3 lbs)
1 medium onion, chopped
2 T. olive oil
1 T. curry powder
2 garlic cloves, minced
2 t. minced fresh gingerroot
1 t. salt
4 C. reduced sodium chicken broth
4 med. pears, peeled and chopped
1/2 C. heavy whipping cream
Balsamic vinegar, optional
snipped chives, optional
Cut squash in half; discard seeds. Place squash cut side down on a baking pan. Bake at 400 F for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
In a Dutch oven, saute onions 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.
With a stick blender, process soup until smooth. Add cream and heat through. Top with balsamic vinegar and chives, if desired.
Serving size: 3/4 C.
190 calories, 8g fat, 527mg sodium, 29g carbs, 7g fiber, 4g protein