Heidi's Roasted Butternut Squash and Pear Soup

Roasted Butternut Squash and Pear Soup

1 Butternut squash (3-4 lb.)

2 c. chopped onion (optional)

1 T. chopped fresh ginger

1 jalapeno, seeded & chopped

¼ t. salt and pepper

2 ripe pears, cored & diced

6 c. chicken broth

1 T. honey

¼ c. cream

1 t. fresh thyme

Cut squash in ½ lengthwise, seed, and place in a baking pan face down. Add ½ cup water and roast at 400 degrees for 45 min. Scoop out and mash. Sauté veggies in oil until soft. Add pears, cook 5 min.; add 3 cups of mashed squash, broth, and honey. Bring to a slow boil; turn down heat to simmer for 15 min; let cool. Puree in small batches. Reheat, add cream. Garnished with fresh thyme.

Shortcut: use canned pears and ginger paste.

Note: adjust spiciness according to taste