Butternut Squash and Pear Soup

I have begun a habit of buying cookbooks for other people, but then reading them and writing down interesting recipes before I give the book away. This recipe came from "Eating Well" by Heidi Murkoff. I've made it a couple of times, and I really like it.

Butternut Squash and Pear Soup

1 small (1 1/2 lbs) diced butternut squash
3 cups chicken or vegetable broth
salt
1 tbsp butter or canola oil
1 small onion, very thinly sliced
2 red pears, peeled, cored, and coarsely chopped
1 1/2 tsp curry powder
3/4 tsp turmeric
1/2 tsp ginger (optional)
1/3 cup plain yogurt
white pepper
1/2 cup finely shredded cheddar cheese

Place the squash, 2 1/2 cups broth, and a pinch of salt in a large saucepan over medium/high heat, and let come to a boil. Reduce heat and simmer until squash softens, about 35 minutes.
While squash is cooking, melt butter in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, about 5 minutes. Add pears and cook, stirring frequently, until softened, about 5 minutes. Add the curry powder, turmeric, ginger, and remaining 1/2 cup broth and let come to a simmer. Cover and cook until the flavours blend, about 10 minutes. Add to cooked squash. Cool slightly, then puree in blender until smooth.
Return soup to saucepan. Add yogurt, then season to taste with salt and pepper. Heat over low heat for 2 - 3 minutes (do not boil). Serve topped with 2 tbsp cheese.

Serves 4.