The pears add a natural sweetness and silky texture to this recipe.

Ingredients needed:
1 lb. Butternut squash (about 10 ounces), trimmed and seeded
1 large yam (about 10 ounces)
2 cups vegetable broth
1 1/2 cups water
1 stick cinnamon
3/4 teaspoon salt
2 tablespoons butter
2 medium onions, sliced
3 large Anjou or Bartlett pears
1/3 cup dry white wine
1/4 cup half and half (can substitute low-fat milk or yogurt)
white pepper to taste

Optional garnish: chopped chives or sprigs of cilantro

Peel, seed and dice the squash. Peel and dice the yam. Put them both in a pot with the vegetable broth, water, cinnamon stick, and salt, and simmer until tender, about 40 minutes. Discard the cinnamon stick.

Melt the butter and gently cook the onions in it, stirring occasionally, until it begins to carmelize. Peel, core, and thinly slice the pears, and add them to the onions. continue cooking for about 5 minutes, stirring often. Add the wine, cover, and simmer for 10 minutes.

Add the pear mixture to the soup and puree everything in a blender in batches. Add the cream and some white pepper, and a bit more slat only if needed. Heat the soup again just to simmer, but do not boil. Serve plain with the optional garnish of chopped chives or sprigs of cilantro.

Source: The New Vegetarian Epicure by Anna Thomas

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