1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse sea salt or kosher salt and freshly ground black pepper
3 leeks, white and light green parts only, cleaned and sliced
2 Bosc pears, peeled and cut into 1-inch pieces
1/2 cup white wine
1/4 cup brandy
7 cups chicken or vegetable broth (low-sodium if canned) or water
1 large sprig fresh thyme plus additional leaves for garnish
1-inch piece gingerroot, peeled and grated
1/4 cup crème fraîche or sour cream, for garnish (optional)
1 tablespoon chopped crystallized ginger, for garnish

Read more: http://www.thedailygreen.com/healthy-eating/recipe...