1 small butternut squash

1 sweet potato (medium)

4 cups vegetable stock

1 stick cinnamon

sea salt to taste

2 tbsp butter

1 large onion, sliced thinly

3 large ripe pears, peeled, cored and thinly sliced

1/3 cup dry white wine

1/4 cup heavy cream

white pepper to taste

Peel, seed and dice the squash. (You can use the peelings in your vegetable stock.) Peel and dice the sweet potato. Put them in a soup pot with the vegetable stock and some sea salt. Simmer until tender, about 40 minutes. Discard the cinnamon stick.

Meanwhile, melt the butter and saute the onions in it until beginning to caramelize. Add the pear slices to the onion and saute for another 5 minutes. Add the wine, cover and simmer for 10 minutes.

Add the pear mixture to the soup and puree everything in a blender in batches. Add the cream and pepper and salt to taste. Heat the soup to just a simmer and serve hot. You can garnish it with chopped chives or a sprinkling of cayenne or Piment D’esplette.