Categories: Soup

Ingredients

• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 ripe pear, peeled and chopped
• 2 cups butternut squash or pumpkin cubes,
• roasted
• 1 1/2 tsp. curry powder
• 1/8 tsp. salt
• 3 cups reduced-sodium chicken broth or
• vegetable broth
• 1 cup cream
• 1 Tbsp. sherry

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Stir in garlic, pear, squash, curry and salt. Saute 5 minutes. Place in a food processor and pulse until smooth. Return to pan and add broth.
2. Bring to a simmer and cook 15 minutes. Stir in cream and sherry and heat through.

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