Prep Time: 20 minutes
Cook Time: 45 minutes
5 cups butternut squash, peeled and cubed3 pears, peeled, sliced and cored2 tablespoons butter, melted2 tablespoons maple syrup or honey2 teaspoons vegetable oil1 medium onion, diced2 cloves garlic, minced1 tablespoon curry powder¼ teaspoon each cinnamon and nutmeg4 cups low-sodium vegetable stock or water¼ teaspoon each salt and black pepperFresh cilantro, for garnish
Preheat oven to 350° F. Cover a baking sheet with aluminum foil or parchment paper. Place squash on one end of the baking sheet, pears on the other. Drizzle butter and maple syrup or honey over squash and pears. Bake for 20 minutes, remove pears and set aside. Flip squash with a spatula and bake for another 10 minutes.Meanwhile, in a medium saucepan, heat oil over medium heat. Add onions and cook for 5 minutes or until translucent, stirring occasionally. Add garlic, curry, cinnamon and nutmeg; cook an additional 2 minutes. Remove squash from oven. Add stock or water to saucepan along with squash, pears, salt and pepper.Bring to a boil, reduce heat, cover and simmer for 10 minutes. Purée soup, in batches if necessary, in a blender until smooth. Garnish with cilantro, if desired.