Butternut and Pear Soup
1 lb butternut squash, peeled and cut into 1" cubes
10 oz yam
2 c vegetable broth
1.5 c water
1 cinnamon stick
3/4 t salt
2 T butter
2 medium onions
3 large pears
1/3 c white wine
1/4 c fat-free half & half
white pepper
Boil squash and yam with broth, water and spices for 40 minutes.

Meanwhile, saute onion until carmelized. Add pears and cook 5 minutes. Add wine, cover, and simmer 10 minutes.

Add pear mixture to soup, then puree in blender. Add cream and mix well. Season to taste with salt and pepper.
Suzy Hochgesang