Ingredients

2 tablespoons olive oil

1 medium red onion or 3 large shallots, chopped

3 cloves garlic, finely chopped

1 tablespoon finely chopped or grated fresh ginger

4 cups chopped butternut, kabocha, or acorn squash*

2 large Bosc pears, chopped

3 cups low-sodium chicken or vegetable broth

1/2 teaspoon dried sage

Coarse salt and freshly ground pepper to taste

2 cups Kemps Half & Half

Toasted pepitas (pumpkin seeds)

Finely chopped red onion, if desired.

How to

Heat oil in a Dutch oven or large saucepan over medium-high heat.  Sauté onion for 5 minutes.  Add garlic and ginger, sauté for 3 minutes or until fragrant.

Add squash and pears to pan; stir in broth, sage, salt, and pepper.  Bring to a boil; reduced heat to low.  Partially cover; simmer about 30 minutes or until squash is very tender.

Using an immersion blender, process soup until smooth.  Or let soup cool for 10 minutes, then spoon into a blender or food processor to puree, returning mixture to the soup pan when smooth.

Stir half & half into soup mixture; simmer over low heat until heated through.  Serve soup garnished with pepitas and red onion.

*Cooks tip:  Look for pre-cut squash in the produce departments.

Recipe and image provided by Half & Half magazine.