1 Butternut Squash, around 3 lbs. OR 3 cups cooked squash
1 small head of garlic
3 cups vegetable broth
1 cup heavy cream
1/4 tsp. nutmeg
1/2 tsp. finely grated lemon rind
kosher salt to taste
1 medium onion
2 firm pears
Heat oven to 350˚. Line a baking sheet with a silicon liner or tin foil. Cut the squash in half and scoop out the seeds. Place cut side down on the baking sheet. Cut off top 1/2 inch of garlic and place on baking sheet. Bake until squash and garlic are both squishy and slightly browned, about 1 hour. Let cool.
Slice onions and pears as thinly as possible. Cook onions in oil over medium heat until golden. Add pears and continue cooking until tender.
Heat broth. Scoop out insides of squash and squeeze garlic out of head. Using a potato masher, electric mixer or stick blender, beat cream into squash mixture. Slowly stir in vegetable broth. Add nutmeg, lemon rind, and salt to taste. Spoon into bowls and garnish with pear/onion mixture.