Directions

1. In an 8-quart stockpot heat oil over medium heat. Add onion; cook 3 minutes or until soft. Add butternut squash and pears; cook 3 minutes or until squash and pears are softened.
2. Add broth and ginger to pot. Bring to boiling; reduce heat and simmer 20 minutes or until squash is soft. Remove from heat and let cool slightly.
3. Place half the squash mixture in a blender; blend until smooth and return to pot. Repeat with remaining squash mixture. Stir half-and-half into pot. Heat through. Ladle into a large serving bowl or individual soup bowls.
4. To create a "web," spoon a small amount of sour cream in the center of the soup, and spoon 2 circles of sour cream around it. Using a toothpick, gently "drag" the sour cream from the center to the outside edge. Repeat, dragging to a total of 6 or 8 points on the outer circle.