Curried butternut squash and pear soup

Ingredients

• 2 tbsp (30 mL) extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 ½ pounds (675 g) butternut squash, peeled, seeds and strings scooped out, and cut into 1-inch cubes
• 1 large pear, preferably Bosc, peeled, halved, cored, and coarsely chopped
• ½ tsp (2.5 mL) each salt and freshly ground black pepper
• 1½ tbsp (22.5 mL) mild curry powder
• 1 cup (250 mL) apple cider or apple juice
• 3 cups (750 mL) water
• 3/4 cup (175 mL) 18% MF table cream
• 6 Tbsp (90 mL) plain 0% MF Greek yogurt, for garnish
• Dill sprigs, for garnish

Instructions

1. In a 6-quart soup pot, heat the olive oil over medium heat. Sauté the onion, stirring frequently, until soft, about 5 minutes. Add the squash and pear and season with salt and pepper. Decrease the heat to low and cook, stirring occasionally, until the squash softens and slightly caramelizes, about 15 minutes.
2. Add the curry powder and continue stirring for 1 minute to let the curry flavors bloom. Pour in the apple cider. Increase the heat to medium, add the 3 cups water, and simmer until the squash is completely cooked through, about 30 minutes.
3. Stir in the cream and return the soup to a simmer. Season with salt and pepper. In batches, carefully liquefy the hot soup in a blender.
4. To serve, pour the soup into bowls and garnish with a dollop of Greek yogurt and dill sprigs.

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