Curried Pear & Butternut Squash Soup

1 T vegetable or canola oil 1 C diced onion 2 garlic cloves, minced 1 T curry powder 1 T brown sugar 1/2 tsp. cumin 1/8 tsp. cinnamon 6 C vegetable stock 1 1/2 lbs butternut squash -- peeled and diced 4 ripe pears, peeled, cored and diced chopped fresh cilantro or parsley for garnish

Serves 8 Heat oil in large pot, over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add garlic, curry powder, brown sugar, cumin and cinnamon stir for a few seconds before adding vegetable stock, squash and pears. Bring to a boil the reduce heat and simmer, covered, until squash and pears are tender, about 25 minutes. Transfer mixture to a food processor or blender in batches and purée. Garnish with parsley or cilantro. Serve warm.