Butternut Squash & Pear Soup

Ingredients:

• 2 tsp olive oil
• 1 cup finely chopped onion
• 1 tbsp curry powder
• 1 pound butternut squash (about half a medium squash), cut into 1-inch pieces
• 2 ripe medium Bartlett pears, peeled, cored and cut into 1-inch pieces
• 3 1/2 cups fat-free, low-sodium chicken or vegetable broth

Preparation:

Heat oil on medium heat in Dutch oven or soup pot. Gently sauté onions until softened—about 5 minutes. Add curry powder and stir, sautéing for 1 minute. Add butternut squash and pear pieces. Sauté for 3-4 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.

Serves 6

Per Serving: Calories 119, Calories from Fat 17,total Fat 1.9g (sat 0.2g), Cholesterol 0mg, Sodium 38mg, Carbohydrate 23g, Fiber 3.2g, Protein 2.5g