curried butternut and pear soup

Serves: 4

Ingredients:
2 tablespoon extra-virgin olive oil
1 large onion, halved and thinly sliced
2 ½ cups butternut (peeled, seeds and strings scooped out, and cubed)
1 large pear (peeled, halved, cored, and coarsely chopped)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1½ tablespoons mild curry powder
1 cup apple cider vinegar or apple juice
3 cups water
3/4 cup low fat cream
for garnish:
6 tablespoons low fat yoghurt
dill sprigs, for garnish

Method:
in a large pot, heat the olive oil over medium heat.
sauté the onion, stirring frequently, until soft, about 5 minutes.
add the butternut and pear. season with salt and pepper.
decrease the heat to low and cook, stirring occasionally, until the butternut softens and slightly caramelizes, about 15 minutes.
add the curry powder and continue stirring for 1 minute. pour in the apple cider.
increase the heat to medium, add the 3 cups water, and simmer until the butternut is completely cooked through, about 30 minutes.
stir in the cream and return the soup to a simmer.
in batches, carefully blend the hot soup.
to serve, pour the soup into bowls and garnish with a dollop of yoghurt and dill sprigs.