1 large butternut squash, cut in half, seeds and skin removed and cut into large chunks
2 large Warren pears, skin peeled, stem and core removed
1 yellow onion, sliced thin
2 garlic cloves
1 stem of rosemary
1 stem of thyme
5 sage leaves
1 tbsp. of curry
Pinch of red pepper flakes
½ cup of heavy cream
Olive oil to taste
Kosher salt and freshly ground black pepper to taste
4-5 cups of water and more for thinning the soup
Preheat the oven to 425 degrees.
On a heavy sheet pan with parchment, add the butternut squash and cook until the squash is browned and cooked through. 40-50 minutes. Add the pears to the pan after 20 minutes. Remove the pan from heat, allow it to cool, and set aside.
In a heavy-bottomed pot on medium heat, add the olive oil, onions, garlic, herbs, red pepper flakes, kosher salt taste, and curry. Stir often and cook for 15-20 minutes. Lower the heat to low, add a splash of water to the pot, and cook with the lid on for an additional 20 minutes.
Add the roasted squash and pears and cook for another 20 minutes. Season to taste.
Allow the soup to cool.
In a blender, puree the soup for 20 seconds. Place it in a pot to reheat on low and serve.
Garnish with olive and cream.