INGREDIENTS
2 large delicata squash, halved lengthwise and seeded
2 ripe Bosc pears, peeled, cored and roughly diced
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons olive oil for the squash
1 tablespoons olive oil for the pot
2 tablespoons unsalted butter
3 cups vegetable broth
3 tablespoons heavy cream
1 tablespoons honey
1 teaspoons kosher salt
1 teaspoons black pepper
1 teaspoons nutmeg
1 fresh thyme sprigs
1 tablespoons pepitas and a drizzle of cream for finishing

STEPS

• Roast the squash: Preheat oven to 400°F. Place halved 2 large delicata squash, halved lengthwise and seeded cut side up on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil for the squash and season with a pinch of 1 teaspoons kosher salt and 1 teaspoons black pepper. Flip cut side down and roast for 35 to 40 minutes until completely tender and golden on the cut side. Set aside to cool slightly.
• Build the base: While the squash roasts heat 1 tablespoons olive oil for the pot and 2 tablespoons unsalted butter in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion, diced and cook for 5 to 6 minutes until soft and translucent. Add 3 garlic cloves, minced and 1 fresh thyme sprigs and cook for one more minute until fragrant.
• Add the pears: Add 2 ripe Bosc pears, peeled, cored and roughly diced to the pot and cook for 4 to 5 minutes stirring occasionally until the pears begin to soften and release their natural juices. Season with a pinch of 1 teaspoons kosher salt and 1 teaspoons nutmeg.
• Add the squash and simmer: Scoop the roasted squash flesh from the skin directly into the pot — it should come away easily. Discard the skins and thyme sprigs. Add 3 cups vegetable broth and stir everything together. Bring to a gentle simmer and cook for 10 minutes until everything is completely soft and the flavors have melded.
• Blend: Remove from heat and blend until completely smooth and silky using an immersion blender directly in the pot — or transfer in batches to a blender. If using a blender fill no more than halfway with hot liquid and hold a kitchen towel firmly over the lid. Blend on high until there are absolutely no lumps remaining.
• Finish and serve: Return blended soup to the pot over medium low heat. Stir in 3 tablespoons heavy cream and 1 tablespoons honey. Taste and adjust — more honey for sweetness, more salt to bring the flavors into focus, more nutmeg for warmth. Heat through gently without boiling. Ladle into bowls and finish with 1 tablespoons pepitas and a drizzle of cream for finishing and an extra drizzle of cream if desired. Serve with crusty sourdough bread for dunking.

NOTES
Delicata squash does not need to be peeled before roasting — simply halve, scoop out the seeds, roast cut side down, and scoop the flesh from the skin once tender. The skin peels away easily after roasting and saves significant prep time. Bosc pears work beautifully here because they hold up well to cooking and bring a subtle honey-like sweetness that pairs perfectly with the squash. Bartlett pears work equally well if that is what you have. This soup freezes beautifully — freeze in portions for up to 3 months and reheat gently on the stovetop.