Roasted Butternut Squash and Pear Soup

Instructions

1. 1

   Preheat the oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet coated with cooking spray. Roast for 40-50 minutes, until the squash is tender when pierced with a fork. Allow to cool slightly, then scoop out the flesh and set aside.

2. 2

   In a large Dutch oven, sauté the onion in the canola oil over medium heat until softened, about 5 minutes. Add the curry powder, garlic, ginger, and salt. Cook for 1 minute, stirring constantly, until fragrant.

3. 3

   Stir in the chicken broth, chopped pears, and the roasted butternut squash. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.

4. 4

   Using an immersion blender, puree the soup until smooth. Alternatively, let the soup cool slightly and then puree it in batches in a blender. Return the pureed soup to the Dutch oven and stir in the heavy cream. Heat through, but do not boil.

5. 5

   Serve the soup warm, with a drizzle of balsamic vinegar and a sprinkle of snipped chives, if desired.