Directions

1. Preheat oven to 400 degrees F.
2. Roast butternut squash on an ungreased baking sheet for 45-55 minutes, or until very soft. Allow to cool until they can be handled. (Alternatively, you may microwave the squash halves on a plate, covered loosely with plastic wrap, for 6-7 minutes on high.)
3. While the squash roasts and cools, heat the olive oil over medium heat in a soup pot and add the shallots. Allow to caramelize, 5-10 minutes. Add most of the pear, reserving a few spoonfuls for garnish. Cook the shallots and pears together for an additional 5 minutes or until the pears begin to soften.
4. Once the squash is cool enough to handle, use a spoon to discard the seeds and scoop the flesh into the pot with the shallots and pears. Add the sage, maple syrup and enough water to cover. Cover pot with a lid and simmer for 12-15 minutes, or until very fragrant.
5. Puree soup using a blender or food processor and return to pot. Alternatively, use an immersion blender directly in the pot. Season with salt and pepper and stir in half-and-half until incorporated. Cook for another 2-3 minutes.
6. To serve, ladle into bowls and garnish with the reserved pear and more sage if desired.