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Ingredients

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

Method

1 Preheat oven to 375°.

2 Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° 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; sauté 10 minutes or until lightly browned.

4 Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.

5 Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture.

6 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.

Serves 8 (serving size: 1 1/4 cups)