Preheat an oven to 190 C / Gas mark 5. Line a swissroll tin with baking parchment.
Cut squash in half lengthways; discard seeds. Place squash halves, cut sides down, on the prepared tin. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
Melt butter in a large pot over medium heat. Stir in the onion, garlic, ginger, curry powder and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken stock into the pot, and bring to the boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the cream, and reheat.
I love this recipe although I did use less curry powder. I didn't find the texture grainy as such but yes, the texture isn't completely smooth. However, I like the texture so am happy. Have made this many times and I love it! Real comfort food without the calories and fat. - 14 Nov 2014