Curried Squash and Pear Soup - Recipe - Stoneledge Farm - Leeds, NY

Ingredients

• 1 Butternut Squash (about 2 3/4 pounds)
• 1 tbsp Butter
• 2 cups Chopped Peeled Bartlett Pear (about 1 pound)
• 1 1/2 cups Thinly Sliced Onion
• 2 1/3 cups Water
• 1 cup Pear Nectar
• 2 (14 1/2-ounce) cans Vegetable Broth*
• 2 1/2 tsp Curry Powder
• 1/2 tsp Salt
• 1/8 tsp Black Pepper
• 1/2 cup Half & Half
• 1 small Bartlett Pear, cored and thinly sliced