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. Sauté the butternut squash: Heat 2 Tbsp olive oil and 1 teaspoon butter in a large, thick-bottomed pot on high heat. Add half of the cubed butternut squash. Toss to coat with the oil. Let cook until lightly browned on several sides.
2. Remove with a slotted spoon to a bowl. Repeat with the remaining butternut squash. Remove to a bowl.
3. Cook the onions and spices: Add 1 tablespoon of olive oil to the pot. Add the chopped onion. Lower the heat to medium and cook for a few minutes to soften.
4. Then add the curry powder, ground ginger, and nutmeg. Cook for a few minutes more.
5. Add the chopped pear, and toss to coat. Cook for a minute more.
6. Add water, stock, pear nectar, salt, pepper, then simmer: Add the browned butternut squash to the onion pear mixture. Add the water, stock, pear nectar, salt, and pepper. Bring to a boil on high heat; partially cover, reduce heat, and simmer 30 minutes.
7. Purée: Purée using a stick blender or if using a standing blender, purée a third of the soup at a time.
8. If the soup is too thick for you, add a little water to thin it. If it is too thin for you, bring it to a boil and let it boil down a bit.
9. Add cream: Turn off heat. Stir in 1/4 cup of cream.
10. Ladle soup into bowls, and garnish with pear slices.