Butternut Squash and Pear Soup

Firstly, preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius). Next, prepare a baking sheet by lining it with parchment paper.

Cut the squash in half lengthwise, then remove and discard the seeds and membrane. Place the squash halves cut side down on the prepared baking sheet, making sure they are aligned properly.

Roast the squash in the preheated oven for approximately 45 minutes, or until it is extremely tender. Remove the squash from the oven and carefully scoop out the pulp that remains on the peel, setting it aside for later use.

In a large saucepan, melt butter over medium heat. Add the onion, garlic, ginger, curry powder, and salt to the saucepan, stirring constantly until the onion is soft. This should take around 10 minutes.

Add chicken broth to the saucepan and bring it to a boil. Stir in sliced pears and the reserved squash pulp, allowing everything to simmer together for about 30 minutes.

Transfer the soup mixture to a blender, filling it no more than halfway full. To avoid any accidents, hold down the lid of the blender with a folded kitchen towel before starting it. Carefully begin blending, working in batches until you achieve the desired consistency.

Return the blended soup to its original saucepan and stir in half-and-half. Reheat the mixture, ensuring it reaches a suitable temperature for serving.