- 1 large butternut squash, cut in two lengthwise, seeds removed
- 1 shallot
- 1 pear, peeled
- 1 T. olive oil
- ½ c. strong chicken stock, warmed
- 1 c. whipping cream, warmed
- 2 T. butter
- 1 t. grated gingerroot (opt)
- ¼ t. nutmeg (opt)
- ½ t. cinnamon (opt)
- additional milk, cream, or stick to thin as desired
- Salt and pepper
Preheat oven to 400ºF. Brush the insides of the squash with olive oil and place flesh side down on a greased baking dish. Roast 25 to 40 minutes or until a knife inserted in the thickest part of the squash goes in and comes out easily. Rest the squash for 10 minutes then scrape all the flesh from the outer peel and put it into a blender. Saute shallot and pear until tender. Add to blender along with the chicken stock, heavy whipping cream, and butter. If desired season with gingerroot, nutmeg, or cinnamon – or any one or a combination of your favorite herbs and spices. Thin if needed with additional stock, cream, or milk. For a reduced fat version, use a milk product with less fat such as whole milk, 2% milk, or even fat free milk.
Serve in a soup bowl with a swirl of sour cream and a snip of chives if desired.