Butternut Squash and Pear Soup
butternut winter squash
sliced, plus additional for garnish
ground white pepper
fresh lemon juice
In large pot over medium heat, melt butter.
Add onions and saute until translucent, about 6 minutes.
Add squash, pear, curry powder, salt, and white pepper; saute 3 minutes.
Increase heat to high and add chicken broth.
Bring to boil then reduce heat to low; simmer 20–25 minutes, uncovered, until cubed squash is very tender.
Allow to cool about 10–15 minutes.
In blender or food processor, puree soup in batches until smooth or use a handheld immersion blender.
Return pureed soup to pot and add lemon juice and heavy cream.
Stir soup over low heat until hot.
Garnish with additional sliced pears and a sprinkle of nutmeg, if desired.