Curried Roast Squash Soup With Pears

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Dinner With Julie
Nutrition per serving    (USDA % daily values)
CAL
504
FAT
102%
CHOL
72%
SOD
14%

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Ingredients for 6 servings

1 x butternut, acorn or hubbard squash, or small pumpkin

a drizzle of canola or olive oil

1 tbsp butter

1 x onion, finely chopped

1 tsp - 1 tbsp curry powder or paste, or more or less to taste

1 x ripe pear, peeled and chopped

1 tbsp grated fresh ginger

1 x garlic clove, crushed

1 L chicken or vegetable stock

1 cup milk, evaporated milk or half and half (optional)

Salt and pepper to taste

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