Spiced Squash, Fennel, and Pear Soup

INGREDIENTS

3	lbs squash, such as pumpkin, acorn or butternut (or 1 1/2 lbs if already peeled)
3	tbsp olive oil
	salt
1	large spanish onion, coarsely chopped
1	spring onion, trimmed and coarsely chopped (or 1 large shallot)
1	medium fennel bulb, trimmed, core removed, sliced
2	celery stalks, trimmed and thinly sliced
1	large garlic clove, split, germed, and sliced
1 1/2	tsp ground ginger
1/2	tsp ground cumin
1/4	freshly grated nutmeg
	fresh ground pepper
5 to 6	c chicken broth
2	ripe pears, peeled, cored, and coarsely chopped
2	strips orange peel, pith removed
1 to 2	lemons
Optional
	creme fraiche
	toasted pumpkin seeds

INSTRUCTIONS

1.	Preheat oven to 425. Line a baking sheet with foil.
2.	If using a whole squash, cut in half, scoop out innards, rub flesh with olive oil, sprinkle with salt, place on baking sheet and roast for about 60-75 mins. When squash is cool enough to handle, peel, cut into cubes.
3.	Warm 2 tbsp olive oil in dutch oven over low heat and stir in onions, spanish and spring (or shallot). Season lightly with salt and cook for 5 mins or until they soften but do not change color.
4.	Add fennel, celery, garlic and a pinch more salt. Cook, stirring often for another 5-10 mins until everything is soft.
5.	Stir in ginger, cumin, nutmeg, 1/4 tsp salt, pepper, then add the roasted squash. Pour in 5 cups broth, increase heat and bring to a boil. Then reduce heat to a simmer.
6.	Add pears and orange peel. Partially cover the pot and simmer for 20 mins.
7.	Puree the soup and taste for salt and pepper. If soup is too thick, add up to 1 c more of broth.
8.	Serve with a squeeze of lemon.