Curried Pear and Butternut Squash Soup

1. 1

   In large pot, heat oil over medium heat.

2. 2

   Add onion and cook, stirring often, until soft, about 5 minutes.

3. 3

   Add garlic, curry powder, brown sugar and cumin and cook, stirring, 30 seconds.

4. 4

   Add broth, squash and pears.

5. 5

   Bring to a boil.

6. 6

   Reduce heat and simmer, covered, until squash and pears are tender, 25 to 30 minutes.

7. 7

   Puree mixture with immersion blender or transfer to food processor and process in batches.

8. 8

   Garnish with cilantro.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.