Butternut & Pear Soup with Gorgonzola

We got this recipe from Suzy, who got it from her sister, I think. Variations: add white wine, cognac, ginger (maybe not with Gorgonzola?)...next time I'll roast the butternut for deeper flavor.

4 tbsp. butter
3 leeks, white part only, thinly sliced
1 small garlic clove, minced
7-8 cups butternut squash (~5 lbs.), peeled and diced into 1/2-inch cubes
3 ripe pears, peeled, cored, and diced into 1/2-inch cubes
6 cups chicken stock
1 tsp. fresh thyme
1/1/2 tsp fresh rosemary
1 1/4 cup light cream
Garnish:
3/4 cup whipping cream
6 oz. Gorgonzola

Melt butter in large saucepan over medium heat. Cook leeks and garlic until soft and fragrant--about 5 minutes. Do not brown. Add squash and pears, combine well. Cook 5 minutes. Add stock, thyme & rosemary. Bring to a boil. Cover, reduce heat and simmer gently 40-50 minutes until squash is tender.

Puree soup in a blender. Return to heat, stir in cream and taste for seasoning.

To prepare garnish, heat cream over medium heat. Stir in cheese. Cook, stirring constantly until smooth.

Serve in shallow bowls with a swirl of Gorgonzola cream.