This soup is full of flavor and has a rich, velvety feel in your mouth. It’s comforting, and satisfying, and seriously good. Add a grilled cheese sandwich and a salad for a wonderful meatless lunch or dinner.

Ingredients
3 tablespoons olive oil
1 cup diced onion
1/2 teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon salt
1 butternut squash (2-3 pounds), peeled, seeded and chopped into 1 inch cubes
2 ripe Bartlett pears, peeled and cut into 1 inch pieces
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4 cups chicken broth
1/2 cup half and half

Heat the olive oil in a large pot over medium heat. Add the onions, ginger, curry powder, and salt, and cook, stirring frequently, until the onions are soft.

Add the butternut squash, pears, and garlic, and cook over medium heat for about 12 minutes, stirring frequently to prevent the spices from burning.

Add the chicken broth to the pot, cover and simmer for about 30 minutes. Using a stick blender, puree the soup until smooth. If you don’t have a stick blender, you can puree the soup in batches using a regular blender.

Stir in the half and half, serve hot, and enjoy!