Recipe:

• 2 ripe pears, peeled, quartered and cored
• 1 tbls olive oil
• 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
• 1 medium shallot finely minced
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 4 cups vegetable broth or reduced-sodium chicken broth, divided
• Basil pesto (homemade or good quality store bought)
• *Optional 1/2 cup heavy cream or 1 cup half and half.

1. Place a pot large enough to hold all of the ingredients on the stove and heat to medium. Add shallot and sauté until soft.
2. Add pears and squash into the pot with the stock and 1/4 teaspoon salt and pepper. Boil until soft, about 20 minutes.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan, test for seasoning and stir in the remaining 1/4 teaspoon salt if necessary. *Add cream or half and half now.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among six bowls and garnish with basil pesto.