Butternut Squash Soup With Pear

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2 tablespoons vegetable oil

1 chopped onion

6 cups (1-inch) cubed peeled butternut squash

2 (14-ounce) cans fat-free, less-sodium chicken (or vegetable) broth, or apple cider

2 chopped peeled pears or apples

1 cup water

1/4 cup maple syrup

1/4 teaspoon cayenne pepper

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Chopped chives for garnish

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