Curried Butternut Squash and Pear Bisque

Ingredients

• ¼ Cup extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 ½ Pound butternut squash, peeled, seeds and strings scooped out, cut into 1-inch cubes
• 1 large pear, preferably Bosc, peeled, halved, cored, and coarsely chopped
• Kosher salt and freshly ground black pepper
• 4 ½ Teaspoons mild curry powder
• 1 Cup apple cider
• 3 Cups water
• 1 Cup heavy cream
• Creme fraiche, for garnish
• Dill sprigs, for garnish

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