- 1 butternut squash (about 2 3/4 pounds)
- 1 tablespoon olive oil
- 2 cups chopped peeled Bartlett pear (about 1 pound)
- 1 1/2 cups thinly sliced onion
- 2 1/3 cups water
- 1 cup pear juice
- 2 (14 1/2-ounce) cans low-sodium vegetable broth
- 2 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 small Bartlett pear, cored and thinly sliced for garnish
Preheat oven to 375 degrees.
Cut squash in half lengthwise; discard the seeds and membrane. Place squash halves, cut sides down, on a baking sheet and bake in oven at 375 degrees for 45 minutes or until tender. Cool squash halves, then peel them and mash the pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use. Sauté the chopped pear and onion in olive oil for 10 minutes or until lightly browned. Add squash pulp, water, pear juice, vegetable broth, curry powder, salt, and black pepper.
Bring to a boil. Partially cover, reduce heat, and simmer 40 minutes. Then place one-third of squash mixture in a blender and process until smooth.
Pour the puréed mixture into a large bowl and repeat blending procedure with remaining squash mixture. Return squash mixture to pan. Cook it over low heat for another three minutes, or until the soup is thoroughly heated.
Ladle soup into bowls, and garnish with thin pear slices.
8 servings (serving size: 1 1/4 cups)
Adapted from CookingLight.com