From Food

This is from epicurious, and although it seems a weird combination, it's quite tasty! According to wikipedia, it's not technically a chowder, but who's counting?

Ingredients

• 2 anjou pears, diced
• 2 lemons' juice, divided
• 2 T olive oil
• 1 C diced Vidalia or Spanish onion
• 1 stalk celery, diced
• 1 carrot, diced
• 1 T garlic
• 1 t ginger
• 0.5 C dry white wine
• 2 butternut squash, diced
• 1 baking potato, diced
• 5 C veggie stock
• 0.25 C orange juice
• 0.5 C heavy cream

Instructions

1. Submerge the pears in water and all but 1 T of the lemon juice
2. Sauté the onion, celery, and carrot in a sauce pan. Add the garlic and ginger until it starts to stick.
3. Deglaze with the white wine (don't burn your fingers!) and reduce until almost dry (just a few minutes)
4. Remove half of the pears and add them to the pan with the squash, potato, and stock. Boil and simmer until tender, about 30 minutes.
5. Puree half of the soup until smooth and return to the mix. Add the OJ, remaining lemon juice, cream, salt, and remaining pears and warm through.