1 Tbsp. butter
1 medium onion, peeled and chopped
1 large ripe pear, peeled, cored and cut into chunks
2 lbs. fresh or frozen butternut squash
5 to 6 cups of vegetable stock
1/4 cup clear corn syrup
1/4 cup brown sugar
1 to 2 tsps. curry powder, to taste
Salt and white pepper, to taste
1/2 cup heavy cream, see note
1/2 cup half and half, see note
1/4 cup cooked white rice
In large pot, sauté onion in butter until it is translucent. Then add vegetable stock, pear and squash. Cook until the squash and pear are very tender and soft. Puree the mixture in batches, if necessary, using a hand blender or food processor. Put the mixture back into the pot. Add corn syrup, brown sugar, curry powder, salt, pepper, cream and half and half. Stir over low heat until soup is hot and then stir in the rice and serve.
Note: This soup can be made without the cream and half and half, if you like.