Place sweet potato, squash, carrots and ginger, and, if desired, curry powder in a large saucepan (I definitely use the curry because it adds such a nice flavor to the soup).
Add vegetable stock.
Cover and bring to a gentle boil; then reduce heat to simmer for about 30 minutes or until all vegetables are soft.
Meanwhile in a second pot, add olive oil and onions; sauté until softened.
Add pear, apple, apple juice/wine, salt and pepper; cook until all is softened.
Add the pear mixture to the sweet potato mixture after they have cooked the 30 minutes.
Once all has cooked together for a short while to combine flavors, about 10 minutes, puree with an immersion blender or in a blender or food processor until smooth.
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|Serving Size: 1 Serving (2627g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 8666mg||299 %|
|Potassium 1242mg||33 %|
|Total Carbohydrate 85.3g||25 %|
|Dietary Fiber 13.1g||53 %|
|Sugars, other 72.2g|
|Protein 4.6g||7 %|
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Calories per serving: 362
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