preparation

6 servings

Preparation time: 20 minutes

Cooking time: 1 hour, 10 minutes

1. Preheat the oven to 400 °F. In a large baking pan, place the onion, pears, thyme, margarine, and olive oil. Place the squash halves on top of this mixture. Roast the squash in the oven for about 50 to 60 minutes, until you can get a fork through the squash. Remove from the oven and let cool. When the squash is cool enough to handle, scrape the squash out of its skin and add to a blender or food processor. Discard the skin. Add the remaining contents of the roasting pan (pears, onion, thyme sprigs, and any accumulated juices) to the blender or food processor.

2. Process the squash mixture until smooth. Pour the squash mixture into a large saucepan. Add the chicken broth and let simmer on medium-low heat for 10 minutes. Add the milk and simmer for 5 to 8 minutes. Season with salt and pepper.