Step 1

Preheat the oven to 400 degrees. Toss the butternut squash with 2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Remove from the oven and add the pear and toss gently to coat with the olive oil. Roast for an additional 20 minutes or until softened and caramelized. Remove from heat.

Step 2

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes.

Step 3

Place the squash, pear, onion, broth, 2 tablespoons of the maple syrup and fresh ginger in blender, processing in two batches if necessary. Stir in the remaining 2 tablespoons of maple syrup along with the dry sherry, if desired.

Step 4

Place the soup in the large pot and bring to a boil over medium heat. Reduce the heat to medium low and simmer for 15-20 minutes.

Step 5

Serve with the optional toppings and enjoy!