This is a great soup to use up winter squash.  I used this both as a soup and a dip. If it gets thick, just thin it with some water.

2 tbsp. unsalted butter

2 medium leeks, white and tender green parts only, cleaned and thinly sliced

½ tsp. Coarse sea salt

4 cups winter squash (pumpkin), peeled and roughly chopped

1 lb. Ripe Bartlett or Anjou pears, cored and sliced

1 tbsp. peeled and minced fresh ginger

2 tsp. Fennel seed, toasted and ground*

black pepper

yogurt for garnish

ground cinnamon for garnish Read the rest of this entry »