Butternut Squash & Pear Soup

• 1 butternut squash (about 2 3/4 pounds)
• 1 tablespoon butter
• 2 cups chopped peeled Bartlett pear (about 1 pound)
• 1 1/2 cups thinly sliced onion
• 2 1/3 cups water
• 1 cup pear nectar
• 2 (14 1/2-ounce) cans vegetable broth
• 2 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup half-and-half
• 1 small Bartlett pear, cored and thinly sliced

1. Preheat oven to 375u0b0.
2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375u0b0 for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.
3. Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; saute 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes. Place one-third of squash mixture in a blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.
4. Serves 8 (serving size: 1 1/4 cups)

butternut, butter, bartlett, onion, water, pear nectar, vegetable broth, curry powder, salt, black pepper, bartlett

Taken from www.epicurious.com/recipes/member/views/butternut-squash-pear-soup-1231332 (may not work)