Instructions: Prick the squash with a fork in several places. Cook the squash whole for about 40 minutes in a 350 degree oven, or microwave on High (100 percent power) for 10 minutes. Let it rest 10 minutes. Cut the squash in half and scoop out and discard the seeds, then scoop the flesh into a bowl.

Melt the butter in a soup pot over medium heat, then add the onion and stir. Cover and cook the onion until tender, about 5 to 8 minutes. Add the garlic and sugar, remove the lid, increase the heat to medium high, and cook and stir for 2 minutes, or until the onion begins to brown.

Sprinkle in the curry powder and season with salt and pepper. Cook and stir for 1 minute, then add the cooked butternut squash. Cook for 2 to 3 minutes, then pour in the broth. Bring to a boil, reduce the heat, and simmer for about 10 minutes. Puree the soup in a food processor fitted with the steel blade or in a blender, then cover and refrigerate.

When the soup is thoroughly chilled, stir in all but 1 tablespoon or so of the yogurt. Peel, core, and cut the pear into fine dice, then stir it into the soup. Divide the soup among 4 soup bowls, garnishing it with mint leaves and a jot of the remaining yogurt.

This recipe yields 4 servings.

Comments: The sweetness of pear counterbalances the curry in this heavenly chilled soup. Serve as a first course or a fine spring lunch.

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