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.
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).