Instructions: Prick the squash with a fork in several places. Microwave the squash whole on High (100% power) for 10 minutes. Let it rest 15 minutes. Cut the squash in half and scoop out and discard the seeds, then scoop the flesh into a bowl.

Heat olive oil and 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 heat to medium-high and cook and stir for 2 minutes or until the onion just begins to brown.

Sprinkle in the curry powder and season with salt and pepper and a pinch of lemon-thyme. 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 with a handheld food processor. (Soup may be chilled at this point. See note.)

Reheat the soup if necessary. Add the cooked green beans, cooked potato, and raw diced pear. Heat gently. Serve with a splash of balsamic vinegar.

Start to Finish Time:
"1:00"

Serving Ideas : Serves twice as many as a side dish or appetizer.

NOTES : The sweet pear balances the spicy curry. I started with Eckhardts recipe for a cold soup, removed the yogurt, added vegetables and served it hot with a splash of balsamic vinegar.

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