Butternut Squash-Chestnut Soup with Caramelized Pears

Serves:

• 1 cinnamon stick
• 1 whole nutmeg, halved
• 1 stalk lemongrass, chopped
• 2 cardamom pods
• 1 (1-inch) piece of fresh ginger, peeled and chopped
• 2 dried chipotle chiles
• 1/4 cup extra-virgin olive oil
• 1 large leek, white and pale green parts, rinsed and finely chopped
• 3 pounds butternut squash, peeled and cut into 1-inch dice
• 1 cup drained canned or jarred chestnuts, chopped
• 2 tablespoons chopped fresh sage
• 8 cups water
• Balsamic-Caramelized Pears
• 1 tablespoon grapeseed or safflower oil
• 2 ripe pears, peeled, cored, and diced
• 1 tablespoon pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon balsamic vinegar
• Sea salt and freshly ground pepper
• 2 to 3 tablespoons pure maple syrup
• Sea salt