20 Sep '11, 3pm

Roasted Butternut Squash and Pear Soup: Adding sliced pear for extra flavor sends this delicious dish over the top.

Roasted Butternut Squash and Pear Soup: Adding sliced pear for extra flavor sends this delicious dish over the top.

Photo: John A. Rizzo / Getty Images related articles Recipe courtesy of Chef Waldy Malouf. SERVINGS 6 to 8 INGREDIENTS 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch pieces 2 carrots, peeled and cut into 1-inch pieces 2 tablespoons extra-virgin olive oil Coarse sea salt or kosher salt and freshly ground black pepper 3 leeks, white and light green parts only, cleaned and sliced 2 Bosc pears, peeled and cut into 1-inch pieces 1/2 cup white wine 1/4 cup brandy 7 cups chicken or vegetable broth (low-sodium if canned) or water 1 large sprig fresh thyme plus additional leaves for garnish 1-inch piece gingerroot, peeled and grated 1/4 cup crème fraîche or sour cream, for garnish (optional) 1 tablespoon chopped crystallized ginger, for garnish PREPARATION 1. Preheat the oven to 450 degrees F. Place the squash and carrots in a roasting pan large enoug...

Full article: http://www.thedailygreen.com/healthy-eating/recipes/butte...

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