Gingered Squash and Pear Soup

I adapted this recipe from this months Woman's Day Magazine:

Gingered Squash and Pear Soup Recipe
By Woman's Day Kitchen

INGREDIENTS

1 chopped onion

1 Tbsp grated ginger

1 large butternut squash

2 ripe pears

4 cups low fat low salt chicken broth

Salt and pepper (to taste)

Garnish: Sour cream and toasted pumpkin seeds

PREPARATION

Sauté chopped onion and grated ginger in a little oil in a large pot until onion is tender. I punctured the squash skin with a fork then microwaved the butternut for a 1 minute to soften the peel - I then peeled and chopped it up and put it in a crockpot. While it was microwaving I , peeled, cored and chopped the pears adding them also to the crockpot. Add the chicken broth and salt and pepper to taste. Cook until the pears and squash is tender. Cool slightly, then purée until smooth. Garnish with sour cream and toasted pumpkin seeds. Makes 8 cups.