Roasted Butternut Squash & Pear Soup

1 large or 2 small butternut squash, 3-4 pounds total
1 TBSP vegetable oil
2 cups chopped onion
1 chopped shallot, about 2 TBSP
1 TBSP chopped fresh ginger
1 fresh jalapeno, seeded & chopped, about 1 TBSP
1 1/4 tsps salt
1/4 tsp black pepper
2 ripe pears, peeled, cored & cut into chunks, about 2 cups
6 cups reduced-sodium chicken broth
1 TBSP honey
1 tsp fresh thyme
1/4 cup heavy cream

Roast Squash: Preheat oven to 400 degrees. Cut squash in half lenghtwise & place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan & roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven & allow to cool. (This step may be done the day before preparing the soup).

Prepare soup: remove seeds & peel from roasted squash. Place cooked squash in a medium bowl & mash coarsely. Set aside. In a 6 quart saucepan, heat oil & add onion, shallot, ginger, jalapeno, salt, & pepper. Cook over medium-high heat until onion is soft & begins to turn light brown, about 10 minutes. Add pears & cook another 5 minutes.

Measure 3 cups of cooked, mashed, squash & add to the saucepan. Stir in broth, honey, & thyme, & bring to a boil. Reduce heat & simmer, covered, for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream & keep warm. Do not boil. Serve warm.