Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 50 Active Time: 15 : 10
US/Metric: [convert to metric]
Ingredients
Preparation
1. Preheat oven to 400F. In a large baking pan, place the onion, pears,thyme, butter, and olive oil. 2. Place the squash halves on top this mixture.
3 .Roast the squash in the oven for about 50 to 60 minutes, until you easily get a fork through the squash.
4. Remove from the oven and let cool. When the squash is cool enough to handle, scrape the squash out of its skin, into a soup pot. Discard the skin.
5. Add the remaining contents of the roasting pan(pears, onion, thyme, and all the juices).
6. Use a burr mixer to smooth the mixture.
7. Add the chicken broth and let simmer on medium-low heat for 10 minutes.
8. Add the cream and stir, simmer for 5-8 minutes.
9. Season with kosher salt and white pepper.
