Squash- Pear- Ginger Soup

Directions

1. 1
   1. Boil or microwave the squash until soft. Drain. Add brown sugar, butter and mash until consistency is even.
2. 2
   2. In a large heavy pot, heat oil and brown the onion and garlic
3. 3
   3. Add the pears, ginger and cinnamon, stirring until juices form. A few tablespoons of stock can be added to start the simmer.
4. 4
   4. Cover pot and simmer until pears are soft and onion is tender (about 10 min)
5. 5
   5. Discard cinnamon
6. 6
   6. Stir stock and squash into ginger mixture, and bring to boil
7. 7
   7. Lower heat and simmer 10 minutes
8. 8
   8. Puree in small batches, in food processor. Stir batches together in original pot and re-heat the soup before serving
9. 9
   9. You may refrigerate 1-2 days until serving.
10. 10
    10. Options just before serving:
11. 11
    Season with salt and pepper
12. 12
    Thin the consistency with broth
13. 13
    Add 1/4 cup heavy cream or evaporated milk per serving for a cream soup version
14. 14
    Swirl 1 T cream onto centre of each soup bowl serving
15. 15
    Garnish with parsley, cilantro or nutmeg