Butternut Squash & Pear Soup

First I cut a butternut squash in half, brushed it with olive oil and baked it at 350 degrees for about 40 minutes, cut side down. Scoop out the flesh and set aside.
In a large soup pot saute a chopped onion and a couple of pears that have been peeled, cored and chopped until softened.
Add in a tablespoon of curry powder, mine is a hot one of course, a teaspoon of freshly grated ginger. (I use this porcelain grater which rinses clean in a snap and pulverizes ginger or garlic to perfection)
Add 1/2 teaspoon of cinnamon and a teaspoon of pepper. Stir it up for a minute to let the spices release their aromas then add in the cooked squash and about 2 cups of chicken stock.
Simmer gently for about half an hour.Add a bit more stock if it is too thick.
Cool this mixture slightly then process in a food processor in small batches being very careful of the hot splatters and steam that may build up. You could also use an immersion blender right in the pot.
Return it to the soup pot and if you like you could stir in a cup of cream to thin it slightly and add a richness but honestly I never do that because this tastes so good as is I see no reason to add calories to a very healthy soup.