Butternut Squash and Pear Soup

This is a very slight modification of a recipe from the Food Network. My husband hates squash, but I made a big pot anyway, and I'm glad I did, as I enjoy the leftovers. I added some curry powder in addition to the ingredients in the recipe. Try it first without and then decide whether you'd like it.

Orignally submitted by Kate, Nov 25, 2006

• 1 tablespoon olive oil 
• 2 medium onions, diced  
• 1 medium butternut squash peeled, seeded and cut into 1-inch pieces* 
• 4 pears, peeled and chopped into roughly 1-inch pieces  
• 1-quart fat-free chicken broth 
• 1 sprig rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper

Heat a 4-quart saucepan over medium-high heat, and add the olive oil and onions and sweat the onions.

Add squash and pears and sweat those too a bit.

Pour in the chicken broth.  (Be sure it's enough to submerge the solids.  Otherwise, add more.)

Add the sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.

Remove rosemary. Puree with immersion blender. Add salt and pepper to taste.

*The squash can be bought already peeled or you can peel it with a good vegetable peeler.