Pear and Squash Soup

Pear and Squash Soup
1 Butternut Squash
1 tablespoon Olive Oil
3 Bartlett pears, peeled and chopped
1 1/2 cups Onion, thinly sliced
2 1/3 cups water
30 ounces low-sodium Vegetable Broth (purchased or make your own – see recipe on our site)
1/2 teaspoon Celtic or Sea Salt
1/8 teaspoon Fresh Ground Black Pepper
For a kick add 1-2 teaspoons yellow curry powder and 1 teaspoon cumin

Preheat oven to 375°

1) Cut squash in half lengthwise and scoop out then discard seeds.
2) Place squash halves, flesh sides down in a baking dish with water
3) Bake for 45 minutes or until tender. Remove from oven and cool. Peel off skin of squash and spoon flesh into a bowl then mash.

4) In a large pot or dutch oven, sauté chopped pear and onion in olive oil for approximately 10 minutes or until lightly browned. Add squash, water, broth, salt, pepper (add curry powder and cumin if including these ingredients).
5) Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes.
6) Place approximately half of squash mixture in a blender, puree until smooth. Pour mixture into a large bowl; repeat procedure with remaining squash until all of it has been blended. Return squash mixture to pot.
7) Warm over low heat 3 minutes or until heated.