I got this recipe from my grandpa Jim's italian cookbook. The flavors in this soup go so well together and it's such an "autumn" recipe. we both enjoyed the creamy-ness and and the mixture of flavors very much.
1 Tbsp olive oil (or nut oil)
1 clove garlic, crushed
1/2 cup chopped walnuts (almonds, cashews, pecans, or macademias work as well)
1 leek, white part only, sliced (I used a small white onion)
4 cups, diced, peeled butternut squash
1 pear, peeled and chopped
3 1/2 to 4 cups chicken broth
Freshly ground pepper to taste
Plain yogurt or creme fraische for garnish
Toasted nuts for garnish
butternut squash is really not as scary as you think it is. the top portion is all "squash meat" with only a few seeds in the bottom, rounded portion (see below). the taste kind of reminds you of pumpkin, but gentler and sweeter.
chop up the squash and pear before you start sauteing the garlic, etc. 
a. heat oil and saute garlic, leek and nuts for 2-3 minutes
b. add the squash and pear and cook for 2-3 minutes, stirring.
c. pour the broth into the pan, cover and simmer for 20 minutes until the squash is soft.
d. transfer mixture to blender (in parts) and process until smooth and creamy.
e. season to taste, serve in large bowls with garnishes. also, a simple breadstick or ciabatta roll goes really well with the soup.
