1. Preheat oven to 375 degrees F.
2. Cut the squash in half lengthwise.
3. Remove and discard the seeds and membrane.
4. Place the squash halves, cut side down, on a baking sheet.
5. Bake at 375 degrees for 45 minutes or until tender when pierced with a fork.
6. Cool.
7. Peel the squash and mash the pulp.
8. Set aside 3 1/2 cups pulp, reserving the remaining squash.
9. Melt the butter in a large Dutch oven over medium-high heat.
10. Add in the chopped pear and onion.
11. Sauté for 10 minutes or until lightly browned.
12. Add the squash pulp, water, nectar, vegetable broth, curry powder, salt and pepper.
13. Bring the mixture to a boil; partially covered.
14. Reduce the heat, and simmer for 40 minutes.
15. Place one-third of the squash mixture in a blender and process until smooth.
16. Pour the pureed mixture into a large bowl.
17. Repeat the procedure with remaining squash mixture.
18. Return the squash to a pan.
19. Stir in the half-and-half.
20. Cook over low heat 3 minutes or until thoroughly heated.
21. Ladle the soup into bowls, and garnish with pear slices. |
