Curried Roasted Pear and Butternut Squash Soup

Preheat oven to 425 F. Line a large baking sheet with aluminum foil. In a large bowl, toss squash, pear, and garlic with enough olive oil to lightly coat. Season with kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 35-45 minutes, turning occasionally, until tender and golden brown. Remove from the oven and set aside to cool.

Meanwhile, heat butter in a large pot over medium heat. Saute onion in butter until soft and translucent (about 10 minutes). Stir in the ginger and curry powder and saute for 1 minute. Add the roasted vegetables and chicken broth and bring to a boil. Reduce heat and simmer 10 minutes. Cool slightly before pureeing in batches in a blender or food processor.

Return the soup to the pot over medium-low heat. Stir in the coconut milk. Season with a dash of cinnamon and salt and freshly ground black pepper to taste. Serve warm.