Curried squash & pear soup

Serves:4
1/2(2lb.) Butternut squash
1 Tbsp. + 1 1/2 tsp. Unsalted butter
1/2 onion, diced
1 clove garlic, minced
1 tsp. Minced fresh ginger root
1/2 celery, dinced
1 1/2 tsp. Curry powder
1/2 Himalayan salt
2 c. Vegetable broth
1 firm ripe pears, peeled,cored, cut into 1 inch dice
1/4 c. Half and Half

Directions:
1. Preheat an oven to 375.

2. Cut butternut squash in half lengthwise; discard seeds and the membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.

3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, celery and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the vegetable broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.

4. Pour the soup into a food processor, filling the pitcher no more than halfway full. Lock down the lid of the food processor, and carefully start Pureeing in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.