Curried Roast Squash Soup with Pears - Dinner With Julie

Ingredients

• 1 butternut, acorn or hubbard squash, or small pumpkin
• a drizzle of canola or olive oil
• 1 Tbsp. butter
• 1 onion, finely chopped
• 1 tsp. - 1 Tbsp. curry powder or paste, or more or less to taste
• 1 ripe pear, peeled and chopped
• 1 Tbsp. grated fresh ginger
• 1 garlic clove, crushed
• 1 L chicken or vegetable stock
• 1 cup milk, evaporated milk or half and half (optional)
• Salt and pepper to taste