Just roast and blend for a smooth soup that is elegant enough to serve guests, but cozy enough for a chilly weeknight.
1small butternut squashseeded and chopped
1onionchopped into quarters
2mediumpearsquartered and seeded
1/2cupplain greek yogurt or creamfor garnishing
Roast the squash, onion, ginger, garlic, and pears in a 375F oven for 35 minutes, until tender to a fork. Puree with broth and nutmeg until smooth. Garnish with yogurt or cream, chives; toasted butternut seeds can also be used here!