1/2 onion, chopped
1 teaspoon olive oil
2 1/4 cups low-sodium fat-free chicken broth
1/4 to 1/2 teaspoon dried sage
1 (15-ounce) can sweet potato pieces, drained
1 (15-ounce) can lite pear halves, undrained
1/4 teaspoon salt
Spiced Croutons
Saute onion in hot oil in a saucepan over medium-high heat 7 minutes or until onion is tender. Add chicken broth and sage. Bring to a boil; reduce heat, and simmer 5 minutes. Cool slightly.
Process broth mixture, sweet potato pieces, pear halves, and salt in a blender, in batches, (or with a handheld blender) until smooth.
Cook mixture in a Dutch oven over medium-high heat 5 minutes or until thoroughly heated. Serve with Spiced Croutons.
Spiced Croutons
1/2 (8-ounce) French bread loaf, cubed
Vegetable cooking spray
1/4 teaspoon apple pie spice
Coat bread cubes evenly with cooking spray. Place in a zip-top plastic bag; add spice. Seal bag and shake to coat. Arrange bread cubes on a baking sheet.
Bake at 375 for 10 to 15 minutes or until browned. Cool.
