Recipe Details

Instructions

1. STEP 1Sauté 1 chopped onion and 1 Tbsp grated ginger in a little oil in a large pot until onion is tender.
2. STEP 2Add a large butternut squash, peeled, seeded and cut in chunks; 2 ripe pears, peeled, cored and chopped; 4 cups chicken broth and salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer 15 minutes until squash is tender.
3. STEP 3Cool slightly, then purée until smooth. Garnish with sour cream and toasted pumpkin seeds. Makes 8 cups.