Butternut Squash Pear Curry Soup with Italian Focaccia with Goat Cheese

Butternut Squash Pear Curry Soup

1 butternut squash (about 1 1/2 pounds)

1 medium onion, diced

1 Tbs olive oil

1 Tbs curry powder

3 garlic clove, minced

1 Tbs fresh ground ginger root (you can find this in your grocery store, I keep mine in a baggy in the freezer and peel what I need and use my microplaner to grate it)

4 Cups chicken stock

4 medium pears, peeled and cubed

1/2 Cup heavy whipping cream

Chives and salt

Cut squash in half and clean out the seeds. Put each half in a baking pan with about 1" of water,  cut side down and bake for an hour at 350 degrees. Scoop out pulp and let cool in a bowl.

In a soup pot, heat oil and saute onion until translucent (see through). Add curry, garlic, ginger and some salt. Cook about 1 minute. Stir in the broth. Add the pears and squash. Bring to a boil, reduce heat and let simmer uncovered until pears soft (about 1/2 hour).

In a blender or food processor, blend soup in three batches (it is important not to overload your blender so you don't splatter hot soup everywhere!) until smooth. It's okay if some small chunks remain. Return to the pan and add the heavy whipping cream. Keep on low heat for about 5 minutes. Chop chives and sprinkle on top of individual bowls of soup.

Italian Focaccia with Goat Cheese

One loaf Italian Focaccia Bread (I prefer Wal-Mart bread, as much as I hate Wal-Mart!) If you can't find Italian focaccia, buy plain focaccia and brush top of loaf with olive oil and sprinkle Italian seasoning over the top.

One package goat cheese

While the soup is simmering (prior to blending it), cut focaccia bread in half lengthwise very carefully with a bread knife. Drizzle halves with olive or grape seed oil. Crumble goat cheese over bottom piece of bread and cover with top piece. Cover bread with a loose piece of foil. Put bread on a baking sheet and bake for 1/2 an hour at 350