Curry complements sweet pears and squash in this delicious and low-fat soup.
1 tbsp olive oil
1 cup chopped onion
1 clove garlic, minced
1 tbsp curry powder
1 tsp ground cumin
1 tbsp brown sugar
6 cups vegetable or chicken broth
1-1/2 lb. butternut squash, peeled and diced
4 ripe Bartlett pears, peeled and diced
Handful chopped fresh cilantro, for garnish
Step 1: In large pot, heat oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add minced garlic, curry powder, cumin, brown sugar and cook, stirring for 30 seconds. Add broth, squash and pears. Bring to a boil then reduce heat and simmer, covered, until squash and pears are tender, about 30 minutes.
Step 2: Purée mixture with hand blender or transfer to food processor and purée in batches. Garnish with cilantro and serve warm with crusty bread.