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Low-Point Pear Squash Soup

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    Source: www.pointsinmylife.comReport recipe

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    1. - 20 oz. butternut squash (I bought already-chopped butternut squash) - 12 oz. pear nectar - 1 Tbs butter - 1 cup Bartlett pear, chopped - 1/3 cup onion, chopped fine - 1 cup water - 12 oz. vegetable broth - 1/2 cup Half and Half - 1 tsp. curry powder - 1 tsp. salt - 1/4 tsp. pepper - 1 tsp. cinnamon In a large sauce pan, boil butternut squash until tender. Drain and mash. Set aside. In a large Dutch oven, heat butter and saute pears and onions until tender, over medium-high heat. Add squash to Dutch oven and then the rest of the ingredients. Cook over medium heat for 15 to 20 minutes (or until pears and onions are very tender). Enjoy! If you'd like a printer-friendly version of this recipe,

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