Instructions

1. Position a rack in the middle of the oven and preheat to 450 degrees.
2. Line baking sheet with foil.
3. In a large bowl mix butternut squash with olive oil, salt, pepper, and curry powder.
4. Lay the squash on baking sheet and bake them until tender, about 40 minutes.
5. Melt the butter in a large pot over moderate heat. Add the pears, onion, ginger, and garlic. Cook uncovered, stirring once or twice until lightly browned (15 to 20 minutes)
6. Add vegetable stock, and bring to a simmer.
7. Add squash, partially cover the pan and cook the soup, stirring occasionally, until the pears are tender (30-35 minutes).
8. Add coconut milk, and stir soup well. Adjust seasoning. Remove from heat and cool slightly.
9. Puree the soup in a food processor or blender.
10. Ladle soup into bowls and garnish with fresh pomegranate.
11. If desired cool, cover, and refrigerate. This soup can be prepared up to 3 days in advance. When you’re ready to serve it, return the soup to the pan and heat.