Ingredients

• 3 pounds butternut squash
• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1 teaspoon dried sage
• 1 small pear, peeled, seeded and chopped
• 4 cups low-sodium chicken stock or vegetable stock
• 1/3 cup white wine
• 2 tablespoons Crème fraîche or sour cream to garnish, optional

Serves 4 to 6 as a main