Pears, roast garlic and plenty of curry powder work beautifully with the bitternut squash. Yummy!
1 Butternut squash
5 or 6 Cloves of garlic
2 Large potatoes
3 Good sized carrots
Some stock (home made or from a packet, I personally don't have enough room in the freezer to keep fresh Stock on hand.)
Mild curry powder
Peel, de-seed and chunk the butternut squash. Peel, de-seed and chunk the pears. Peel and crush the garlic cloves. In a deep baking dish (like a lasagne pan) toss the squash, pear and garlic in olive oil, salt, pepper, 1 teaspoon of paprika and 1 of curry powder. Pop in a hot over for 30 to 45 minutes.
Chop the onion, peel and dice the carrots and potatoes. Sweat the onions in a large soup pot with some oilve oil and some more seasoning if you like (I usually add another teaspoon or two of curry powder in at this point.) Toss in the carrot and potatoes and give a good stir. Spoon in the roast squash, pears and garlic. Pour over with warm stock until 3/4 to 4/5th full. Cover.
When the potatoes and carrots are soft take pot off the heat and blend until smooth with a stick blender. This shouldn't be too much work. Pop back on the heat for 10 or so minutes until piping hot.
Then serve up and enjoy!