I’m still sniffling and coughing away and the only sure cure that I know is lots of vitamin C and lots of ginger.  Luckily, I have everything in the house to make a delicious soup.  I was reminded about adding pears to this already fantastic brew by Ruby Press.  Yay!  Pinterest for introducing me to this lush site.
I hope to have beaten this cold by tomorrow and this soup is surely to help me out.
I roasted 1 medium acorn squash until soft in the oven (about 30 minutes at 350 degrees).

Meanwhile I got the rest of the gang together; onion, two pears, 4 big carrots and 1 inch knob of ginger.

Saute your onions until soft (gets the sharp taste out of them and adds sweetness) and then add the rest of your vegetables.  Notice that I’m not peeling anything other than the onion.  The whole lot gets blitzed by the handblender at the end so why would I?

Add a heaping tablespoon of curry powder.
Top the pot with either chicken or veg stock.  Simmer until soft (salt and pepper to taste).
Add in your roasted squash (you do need to take the peel off of that) and puree until smooth.  If you have it add, 1/2 cup of chopped parsley.
Eat lots and lots as soon as it is ready.
Save the rest for the next day for another shot of sunshine.
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