Cut squash in half and remove seeds. Place squash in microwave for 5-8 minutes or until tender. Remove squash and place sweet potato in microwave, making sure it is pierced. Cook 5 - 8 minutes or until soft. Scoop out squash flesh, discard skin, peel and thickly slice sweet potato. In large saucepan, melt butter over medium heat, add onion and cook, stirring until onion is tender. Add pears, ginger, Mrs. Dash® Lemon Pepper Seasoning Blend, chicken stock and water. Cover and simmer 30 minutes. Remove from heat and let cool. Puree soup in blender. Serve hot topped with low fat sour cream and garnish with chopped parsley, if desired.
Yield: 10 servings