Butternut Squash Soup with Pear & Sage

Ingredients

• 1 medium butternut squash, halved and seeds removed
• 3 Tablespoons good quality unsalted butter
• 1 bunch baby leeks, wash thoroughly to remove sand and thinly chopped
• 2 firm pears, peeled, cored and chopped
• 4 cups low-sodium chicken stock
• ½ Tablespoon fresh sage, finely chopped –or- 1 teaspoon dried sage, crumbled
• 1 teaspoon summer savory, minced–or- ¼ teaspoon dried savory
• salt and pepper, to taste
• sour cream, for dolloping
• fresh sprigs of savory, for garnish (optional)