Preheat the oven to 425ºF.

Wash the butternut squash and cut in half lengthwise. Using a spoon remove the seeds and stringy flesh from each half and rub the flesh with olive oil.

Place the squash cut side up and bake in the oven for approximately 45 minutes or until the flesh of the squash can easily be pierced with the tip of your knife.

Remove the squash from the oven and let cool for a few minutes. Scoop the flesh out of each half and reserve.

While the squash is roasting, wash and chop all vegetables and pear.

Heat the oil and the butter together in a large saucepan over medium heat.

Add the onions, garlic, jalapeno, celery and carrot and cook stirring a few times until they soften, about a couple of minutes.

Add the fresh thyme, ginger, coriander, nutmeg, salt and pepper.

Add the flesh of the roasted butternut squash and the pear and stir.

Add the chicken (or vegetable) broth and let the soup come to a boil. Lower the heat to medium and let the soup simmer for about 20-25 minutes.

Remove the little branch part of the sprigs of thyme and using an immersion blender, purée the soup. If you don’t have an immersion blender you can also transfer the soup in batches to a blender or food processor and purée until smooth. Pour the soup back into the pot and if desired you can adjust the consistency of the soup with more broth or water.