Instructions

Preheat oven to 400 degrees. Peel and seed the squash and cut into 3/4-inch cubes. Peel and core the pears and cut into 3/4-inch cubes. On a large baking sheet with sides, gently toss squash and pears with 1 T. oil and sugar. Season with salt and pepper. Drizzle with water.
Roast squash and pears 30-40 minutes or until both are tender (remove pears earlier if needed). Add more water if necessary to prevent burning. Set aside 1 c. pears, each of these cubes cut in half.
In a food processor or blender, puree squash and remaining pears until smooth. Add a little broth if necessary. Set aside.
In a Dutch oven or soup pot, heat remaining 1 T. oil over medium heat. Add shallots and cook, stirring, until softened but not browned, 3-5 minutes. Add brown sugar, cinnamon stick, curry, cardamom and coriander. Cook, stirring, for 2 minutes more.
Add squash-pear puree and broth. Bring to a simmer. Reduce heat to low and simmer, stirring occasionally, 25-30 minutes. Season with salt and pepper. Discard cinnamon stick. Add reserved pears, and simmer 1 minute more. Serve garnished with mint or cilantro.