Butternut Squash Soup


• 1 medium butternut squash (2 pounds), halved lengthwise
• 1 medium yellow onion, chopped
• 2 cloves of garlic, minced
• 2 ripe pears, peeled and cored (may substitute canned pears)
• 1 jalapeno, chopped
• 2 Tbsp. Olive oil
• 2 Tbsp. Candied ginger, minced
• 1 Tsp. Chopped thyme
• 4-5 Cups chicken stock
• Salt and pepper to taste
• Greek yogurt (optional)

Place butternut squash, cut side down, on a baking dish with ½ cup water in a 400-degree oven. Roast for 30-40 minutes until fork tender. In a 4-quart stock pot, sauté onion, garlic, pears and jalapeno until soft in olive oil, about 10 minutes. Add peeled squash, candied ginger, thyme, salt and pepper, and stock. Simmer 10 minutes. Puree soup with immersion blender.Serve warm with a dollop of yogurt, if desired. Garnish with fresh thyme. (Serves six to eight.)