Squash- Pear- Ginger Soup

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   1. Boil or microwave the squash until soft. Drain. Add brown sugar, butter and mash until consistency is even.

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   2. In a large heavy pot, heat oil and brown the onion and garlic

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   3. Add the pears, ginger and cinnamon, stirring until juices form. A few tablespoons of stock can be added to start the simmer.

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   4. Cover pot and simmer until pears are soft and onion is tender (about 10 min)

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   5. Discard cinnamon

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   6. Stir stock and squash into ginger mixture, and bring to boil

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   7. Lower heat and simmer 10 minutes

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   8. Puree in small batches, in food processor. Stir batches together in original pot and re-heat the soup before serving

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   9. You may refrigerate 1-2 days until serving.

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    10. Options just before serving:

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    Season with salt and pepper

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    Thin the consistency with broth

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    Add 1/4 cup heavy cream or evaporated milk per serving for a cream soup version

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    Swirl 1 T cream onto centre of each soup bowl serving

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    Garnish with parsley, cilantro or nutmeg

* Per serving · 4 servings · Values may vary.