Butternut Squash & Pear Soup

3 each mediumsize Bosc Pears (about 2 lbs.) cored & sliced 1"
1 each Butternut Squash (about 2 1/2-3 lbs.) cut in half & seeded
1 Tbs fresh Ginger, peeled & minced
1 each Yellow Onion (about ¾ lbs.) diced 1/4"
3 oz. Butter, cubed
2 qt. Chicken Stock (low sodium if canned)
3/4 cup Heavy Cream
3 Tbs Chives, sliced 1/4"
1 tsp Kosher Salt
1/2 tsp fresh Ground Pepper

Roast the Butternut Squash, cut side down, in a 325º over for approximately 45 minutes or until the thickest part can be easily pierced with a fork. Set aside to cool for 15 minutes then scoop the meat of the squash from the skin, you should have approximately 3 cups.

Melt the butter over medium heat then sauté the onions until translucent. Add the Pears and Ginger then cook for approximately 10-15 minutes until the pears are tender.

Add the Squash and Chicken Stock, mix well, and simmer over a low medium heat for approximately 20-30 minutes. At this point the pears should start breaking into smaller pieces.

Remove from the heat and stir in the Heavy Cream. Puree the soup (in a blender or food processor) in small batches and strain through a mesh strainer. Discard the pulp.

Add the Chives, Salt and Pepper. Check and adjust the seasoning to your taste.

Serve & Enjoy.

(Serves 8-10)