Categories: Soup
Ingredients
- 2 Tbsp. olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 ripe pear, peeled and chopped
- 2 cups butternut squash or pumpkin cubes,
- roasted
- 1 1/2 tsp. curry powder
- 1/8 tsp. salt
- 3 cups reduced-sodium chicken broth or
- vegetable broth
- 1 cup cream
- 1 Tbsp. sherry
Directions
- Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Stir in garlic, pear, squash, curry and salt. Saute 5 minutes. Place in a food processor and pulse until smooth. Return to pan and add broth.
- Bring to a simmer and cook 15 minutes. Stir in cream and sherry and heat through.