Soak leeks in hot water for 10 minutes to remove grit; repeat if necessary. In a large saucepan, heat butter over medium-low heat. Add leeks and sauté until translucent, 5-8 minutes. Add curry and cook for 2 minutes until fragrant.
Add squash, pear nectar, and broth. Bring to a simmer and cook over medium heat for 15 minutes.
Purée soup with a hand blender, or transfer to a food processor or blender and process until thick and smooth. If making ahead, cool and refrigerate.
Before serving, reheat. Add evaporated skim milk and heat through. Season to taste with salt and pepper. Serve, sprinkled with dried apple chips.
Squash and Pear Soup
Amount Per Serving
% Daily Value*
Total Carbohydrates 18g6%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.