2 pounds butternut squash — halved lengthwise
2 pears — cored, stemmed and quartered
1 onion — quartered
2 tablespoons extra virgin olive oil
2 cups fat-free chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
Pepper — to taste
1/2 cup heavy cream
Preheat oven to 400.
Add the tomatoes with their juice and the escarole and sauté for about 5 minutes.
Place squash, pears and onion in small roasting pan, cut sides up. Sprinkle with salt and brush with olive oil. Roast 45 minutes or until very soft. Remove and allow cooling.
When cool enough to handle, peel squash and pears.
Place squash, pears and onions in a food processor or blender with 1 C. or so of the chicken broth and puree.
Remove mixture to a small pot and heat to a simmer. Add ginger, nutmeg, salt and pepper to taste. Stir in enough remaining broth to reach desired consistency. Stir in heavy cream just before serving. Enjoy.
NOTES: For a different twist on this basic recipe, omit the butternut squash and the pears. Instead, sauté the onions in the olive oil until soft. Then add one 29 oz. can pumpkin puree, chicken stock and spices. Bring to a boil, reduce heat to a simmer and add heavy cream just before serving.
Either version of this recipe is great garnished with crisp cooked pancetta or bacon and perhaps a bit of minced fresh basil.