Butternut Squash Soup
Preheat oven to 400. Place squash skin side up in a roasting pan. Add enough water to come up about ½ inch on the squash. Roast for 15-20minutes or until squash is cooked and can be easily scraped from skin.
Meanwhile, in a large saucepan over medium heat, add oil and butter. As butter melts, add onion and carrot, and sauté 10 minutes or until softened. Do not brown.
Scrape squash from skin and add to saucepan along with broth, nutmeg and salt and pepper. Bring to a boil, reduce heat and simmer about 15 minutes.
Puree contents of saucepan in batches and return to sauce pan. Stir in cream if desired. Serve topped with sliced pear and goat cheese.