Easy prep for this recipe. Chop the onion. Peel, seed and slice the squash. Peel, core and slice the pear. Grate the orange zest.
Heat oil in a large soup or stock pot over medium-low heat. Add the onion and sauté until the onion is golden, about 5-10 minutes.
Add the remaining ingredients, raise the heat to high and bring to a boil. Once it comes to a boil, reduce heat to low an simmer, partially covered, for 25 minutes or until the squash is tender.
Puree the soup with your hand blender ( one of my favorite tools) a blender, or a food processor.
Garnish each serving with orange slices.