I plan to vary the preparation of this recipe by roasting the diced butternut squash and pear together in the oven at 425° for 20-25 minutes until slightly caramelized. I prefer this instead of softening them in the stock pot as I love the flavor that roasting the squash adds to any dish. And, roasted pears - yum! I will also sub the heavy cream for Greek yogurt.
Click here for the recipe and to check out Lark & Linen blog ... I think you'll be glad you did!
Don't forget to check out my Roasted Butternut Squash, Pear & Pomegranate Salad from last week. Another great holiday dish!
See also my other butternut squash recipes from previous posts: