Ingredients
1 tablespoon canola oil
1/2 cup chopped onions
1 teaspoon curry powder or paste
1 1/2 cups of chicken or vegetable broth.
1/2 cup apple juice
4 cups peeled, cubed butternut squash
1 cup peeled, chopped pears
Garnish: 1/3 cup plain yogurt, fresh parsley
Preparation
Saute onions until translucent in oil. Add curry and saute for 1 more minute. Add broth, apple juice and pears. Bring to a boil, then simmer for 15-20 minutes. Blend with hand blender in pot. Garnish with yogurt and parsley.
