Curried Pear and Butternut Squash Soup (dairy free)

6 Servings

1 Tbs. vegetable oil
1 cup chopped onion
1 clove garlic, minced
1 Tbs. curry powder
1 Tbs. brown sugar
1 tsp. ground cumin
6 cups vegetable broth
1 ½ lbs. butternut squash, peeled and diced
4 ripe Bartlett pears, peeled, cored and diced
Chopped fresh cilantro for garnish

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add garlic, curry powder, brown sugar and cumin and cook, stirring, 30 seconds. Add broth, squash and pears. Bring to a boil. Reduce heat and simmer, covered, until squash and pears are tender, 25 to 30 minutes. Purée mixture with immersion blender or transfer to food processor and process in batches. Garnish with cilantro if desired.
Serve warm.

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