500 g butternut pieces
1 onion, chopped
5 ml (1 t) freshly grated ginger
salt and freshly ground black pepper to taste
45 ml (3 T) olive oil
65 ml (¼ C) Rhodes Honey
1 x 410 g cans Rhodes Pear Halves in Syrup, drained
500 ml (2 C) prepared chicken stock
125 ml (½ C) cream
Place the butternut and onions in a roasting tray.
Add the onion and the ginger.
Season well with salt and pepper.
Mix the olive oil and the Rhodes Honey together and pour over the butternut.
Toss to mix well.
Roast the butternut in an oven preheated to 180˚C for 20 minutes.
Add the Rhodes Pear Halves and roast for a further 15 minutes or until the butternut is tender and the pears are caramelised.
Transfer the roasted butternut and pears to a saucepan and add the chicken stock.
Bring to the boil.
Puree the soup.
Stir in the cream and adjust the seasoning of the soup to taste.