How to make it

  • Halve the squash.
  • Quarter and core the pear (there's no need to peel it).
  • Coat cut sides of the squash and pear with vegetable oil and place cut side down in roasting pan.
  • Bake at 400 degrees for 50 minutes. Allow to cool.
  • In a large soup pot, heat the olive oil.
  • Add diced onion, salt to taste.
  • Cook, stirring occasionally, until transparent and just beginning to caramelize.
  • Add sage, give a quick stir, and scrape the onion-sage mixture into a blender or food processor.
  • Scoop out the flesh of the squash into the blender or food processor.
  • Add the pear and one can of broth. (Split into batches, if necessary.)
  • Blend until smooth.
  • Pour back into soup pot and add remaining can of broth.
  • Add salt and sugar, if desired.
  • Heat through and serve.

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