Curried Squash And Pear Soup

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Nutrition per serving    (USDA % daily values)
CAL
167
FAT
12%
CHOL
5%
SOD
41%

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Ingredients for 8 servings

1 butternut squash (about 2 3/4 pounds)

1 tablespoon butter

2 cups chopped peeled Bartlett pear (about 1 pound)

1 1/2 cups thinly sliced onion

2 1/3 cups water

1 cup pear nectar

2 (14 1/2-ounce) cans vegetable broth*

2 1/2 teaspoons curry powder

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 cup half-and-half

1 small Bartlett pear, cored and thinly sliced

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