• 2 tablespoons (30ml) butter, unsalted
• 1 tablespoon (15ml) extra virgin
• 1 large butternut squash, cut lengthwise in half and seeded
• 3 large pears, peeled, cored and quartered
• 1 large sweet red onion, peeled and quartered
• 1 teaspoon (5ml) cumin
• 1 teaspoon (5ml) turmeric
• 1 teaspoon (5ml) cinnamon
• 1 teaspoon (5ml) ginger
• 4 cups (1L) chicken or vegetable stock
• 1 cup (240ml) heavy cream
• Sea salt
• Pepper

Preheat the oven to 350°F (175°C).  

Prepare butternut squash, pears and onion and place on a large baking sheet covered with parchment paper.  Drizzle with olive oil and season with salt and pepper and toss to coat.

Roast vegetables for 30 mins and remove the onions and pears.  Continue to roast the butternut squash until fork tender.  Add the pears and onions to a stock pot along with butter and 1 tablespoon (15ml) of olive oil.  Add cumin, turmeric, cinnamon and ginger.  Remove butternut squash when fully roasted and scoop out flesh from the skin and add to the pot.  Mix all the vegetables with a wooden spoon over medium high heat and sauté for 1-2 minutes.   Add chicken or vegetable stock and cream and bring to a boil then reduce heat to a simmer and continue to stir until hot.  

Remove pot from the heat and blend using an immersion blender till smooth and creamy.  Season to taste with salt and pepper and serve hot.  

Serve in warm bowls and garnish with a dollop of yogurt or cream fraîche and a sprig of rosemary.  For extra flavor add a few crumbles of blue cheese.