Curried Pear and Butternut Squash Soup

1 tb Vegetable oil
1 c Chopped onion
1 Clove garlic; minced
1 tb Curry powder
1 tb Brown sugar
1 ts Ground cumin
6 c Vegetable broth
1 1/2 lb Butternut squash; peeled and diced
4 Ripe Bartlett pears peeled and cored and diced
Chopped fresh cilantro for garnish

In large pot, hear oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add garlic, curry powder, brown sugar and cumin and cook, stirring, 30 seconds. Add broth, squash and pears. Bring to a boil. Reduce heat and simmer, covered, until squash and pears are tender, 25 to 30 minutes. Puree mixture with immersion blender or transfer to food processor and process in batches. Garnish with cilantro. Serve warm.

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