Curried Butternut-Pear Bisque

1 Butternut Squash (2 3/4 lbs)
1 Tbsp Butter, light, unsalted
2 c. Chopped, peeled Bartelett Pears (1 lb)
1 1/2 c Thinly sliced onion
2 1/3 c Water
1 c Pear Nectar (crepe)
2 cans Low-sodium Vegetable Broth
2 1/2 tsp Curry Powder
1/2 tsp Lite salt
1/8 tsp Black pepper
1/2 c fat-free 1/2 & 1/2

Preheat oven to 375. Cut squash lengthwise, discar seed & membrane. Place halves, but side down, on a baking sheet; bake for 45 min, or until tender. Cool. Peel squash; mash pulp. Melt butter in a large Dutch oven over med-high heat. Add onion and pear; saute 10 min. or unitl lightly browned. Add squash, water, & next 5 ingredients (water - black pepper). Bring to a boil, partially cover, reduce heat, & simmer fro 40 min. Place 1/3 of squash mix in a blender and process until smooth. Pour pureed mix into a large bowl; repeat with remaining mix. Return mix to pot; stir in 1/2 & 1/2. Cook over low heat 3 min. or until thoroughly heated. Ladel soup into bowls, & garnish with pear slices.

Serves: 6-8 (nutrition values based on 7)

Number of Servings: 7

Recipe submitted by SparkPeople user BLONDEGIRL.