Curried Squash and Pear Soup

Ingredients

• 6 cups cubed butternut squash
• 3 tablespoons extra virgin olive oil
• 1 teaspoon butter
• 1 medium onion, chopped
• 2 1/2 teaspoons yellow curry powder
• 1/2 teaspoon ground ginger
• Pinch of nutmeg
• 2 cups peeled, chopped Bartlett pear
• 1 1/2 cups water
• 1 cup pear nectar
• 4 cups chicken or vegetable stock
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup heavy whipping cream
• 1 small Bartlett pear, cored and thinly sliced

Directions

1. In a heavy large pot set over high heat, warm 2 Tbsp olive oil with 1 teaspoon butter. Add half the cubed butternut squash, turning it through the fat so the pieces are coated. Cook until the squash has light golden color on several surfaces.
2. Lift the squash out with a slotted spoon and transfer it to a bowl. Brown the remaining butternut squash the same way, then move it to the bowl as well. Pour 1 tablespoon of olive oil into the pot, add the chopped onion, and turn the heat down to medium. Cook for a few minutes, just until the onion begins to soften.
3. Stir in the curry powder, ground ginger, and nutmeg, and cook for a few minutes longer. Add the chopped pear, toss everything together, and cook for a minute more.
4. Return the browned butternut squash to the pot with the onion and pear mixture. Pour in the water, stock, and pear nectar, then add the salt and pepper. Bring the soup to a boil over high heat, set the lid slightly ajar, lower the heat, and simmer for 30 minutes.
5. Blend the soup with a stick blender, or use a standing blender and process it in batches, with about a third of the soup each time. If the soup is thicker than you like, loosen it with a little water. If it is thinner than you want, bring it back to a boil and reduce it a bit.
6. Take the pot off the heat and stir in 1/4 cup of cream.
7. Ladle the soup into bowls and finish with pear slices.