Heat olive oil in a large sauté pan, add onions and thyme and cook for about 5 minutes until soft.
Add cooked squash, pears, chicken stock, heavy cream, gram masala, salt and pepper; bring to a boil and simmer for about 10 minutes.
Use blender to puree the hot soup.
Garnish with creme fraiche & fresh thyme.
Notes
Using precooked butternut squash, this recipe takes about 25 minutes to whip up!Or, if using raw butternut, bake at 400 degrees and cook for about 20 minutes.Or, stovetop: Cook with 1/2 cup water, salt and pepper, 2 T. honey until tender (with a fork).