I had a nice, large butternut squash and some pears to use and this recipe found on Allrecipes.com was perfect for using both.
This takes awhile to make as you have to roast the squash first, so plan accordingly.
Butternut Squash and Pear Soup
1 butternut squash–about 2 lbs
3 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder (I used half this amount and still found the soup spicy)
1 teaspoon salt (omit if you are using non-reduced sodium broth)
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
1/2 cup half and half or milk
1. Preheat an oven to 375 degrees F. Line a rimmed baking sheet with parchment paper (or use a cake pan filled halfway with water).
2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes to an hour. Scoop the pulp from the peel, and reserve.
3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
4. Blend soup using either an immersion blender or pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth.
If using blender, pour soup back in pot and add half and half. If using immersion blender, you can just add the half and half.