INGREDIENTS
1
butternut squash
3 tbsp
unsalted butter
1
onion, diced
2 cloves
garlic, minced
2 tsp
minced fresh ginger root
1 tbsp
curry powder
1 tsp
salt
4 cups
reduced sodium chicken broth
2
firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
1/2 cup
half and half