Squash and pear soup

A recipe from an August 96 Mom friend. Delicious and great-smelling; I may serve it for Thanksgiving. I think it would be good with nutmeg instead of thyme

• 1 lg. butternut squash, peeled and cubed.
• 1 lg. onion, chopped
• 1 tablespoon olive oil
• 3 pears, peeled and cubed
• 32 oz. chicken or vegetable stock
• 1 tablespoon minced fresh thyme
• salt and pepper to taste

Heat oil in Dutch oven over medium heat. Add onion and squash, cook covered for 10 minutes, stirring occasionally. Add pears and chicken stock, heat to boiling. Reduce heat and simmer 25 minutes. Add thyme. Puree in blender, two cups at a time, then return to stove. Serve hot.