If you want a new way to make squash soup, you'll probably love this.
From "Meet the Coup Cooks" by Tabitha Archer and Dalia Kohen.
1 small fennel bulb, thinly sliced with green tops removed
3 shallots, peeled and minced
1 1/2 tablespoons olive oil
2 pears, peeled cored and cubed
5 cups stock
1" piece of ginger
1 1/2 teaspoon cinnamon
2 medium acorn squash (I used 1 large butternut)
1/2 cup coconut milk
salt and pepper to taste
Saute fennel and shallots in a pan with tablespoon of oil, until lightly browned.
Add remaining oil to pan with pear and saute for 1-2 minutes, then remove from heat.
In a pot combine squash, stock, ginger, and cinnamon. Bring to a boil then reduce to a simmer.
When squash is almost cooked, add pear and fennel mixture, coconut milk, salt and pepper.
Remove from heat and blend until smooth.
Garnish with green tops from fennel before serving.