Cavester's Butternut Squash Pear Curry Soup

1 1/2 lbs butternut squash, seeds scooped out, cut in half lengthwise
4 ripe Bartlett pears (yellow when ripe), cored and cut in small pieces
med onion, diced
large garlic clove, minced
1 tbsp canola oil
1 tbsp each curry and brown sugar
1 tsp ground cumin
6 cups chicken broth

Put squash face down in a glass baking dish in 3/4 inch of water, cover with wax paper, and cook in microwave on HIGH for 15 minutes. (I usually cut up other ingredients. measure spices, etc. while this is going on). When it's done, if it seems soft, let it cool. (you want it pretty soft but not shriveling up)

Saute onions in oil on medium heat for about 3 minutes (until golden). Add garlic, spices and sugar and mush around for another 30-45 seconds. Peel off outer rind of squash and add orange flesh into pot, along with pear pieces and broth. Simmer for 10 minutes to let flavors mix. Let cool enough so you don't burn yourself, then puree mixture in blender until smooth. Then, all that's left to do it enjoy the fabulous fall harvest taste of one of the most unique soups I think you'll ever find!

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