Butternut Soup

This recipe is from the Loonie Spoons Cookbook.

1 tbsp reduced-fat butter or margerine (not fat free)- I used vegetable oil
1/2 cup chopped onion
1 tsp curry powder
1 1/2 cups low-sodium chicken broth
1/2 cup apple juice
4 cups peeled, cubed butternut squash
1 cup peeled chopped pear (I only had 1 pear so I used an apple as well)
1/4 tsp salt
1/3 cup low-fat sour cream (optional)
Parsley for garnish (optional)

Melt butter in a saucepan (or if you use oil, just heat it up). Add onions and cook over medium heat until tender, about 5 mins. Sprinkle curry powder over onions and cook 1 minute more.

Add broth, apple juice, squash, and pears. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15-20 minutes until squash is tender.

Transfer soup to a blender and pulse until mixture is pureed. Return to pot. Add salt.

To serve, ladle soup into bowls and spoon a tablespoon of sour cream in the center. Garnish with parsley if desired.

Makes 4 servings. The entire pot is 5 points, not including the sour cream.