Directions

1. Preheat oven to 350F. Brush flesh of squash and pears with olive oil and place, cut side down on a rimmed baking sheet. Roast until tender when pierced with a fork, about 30-35 minutes.

2. Use a spoon to scrape out flesh of squash and pears and put in bowl of food processor. Discard skins. Puree until smooth.
   

3. Add 1-2 cups of chicken broth and continue processing until smooth.

4. Put mixture in a large pan and add remaining chicken broth, cream, and salt to taste. Bring to a boil, then reduce to a simmer and cook for 10 minutes.

5. When ready to serve, ladle soup into bowls and sprinkle with Rumi Kabul spice blend.