Roasted Butternut Squash and Pear Soup

INGREDIENTS

3 tbsp

extra virgin olive oil, divided

4 cups

butternut squash, cut into 1" cubes (about 1 medium butternut squash)

1 1/2

lbs. Bartlett pears, peeled, cored, and quartered

medium onion, peeled and chopped

4 cups

low sodium chicken or vegetable stock

2 tbsp

pure maple syrup

1 tbsp

freshly grated ginger

1/4 cup

dry sherry (optional)

salt,

Top with Greek yogurt or creme fraiche, chopped crystallized ginger, and freshly chopped parsley