Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! —Sara Petrie,

Ingredients

• 1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
• 2 tablespoons olive oil
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 medium pears, peeled and chopped
• 1/4 cup butter, cubed
• 3 medium leeks (white portion only), thinly sliced
• 2 celery ribs, chopped
• 3 shallots, chopped
• 6 cups chicken broth
• 1/4 cup maple syrup
• 1 bay leaf
• 1 teaspoon minced fresh thyme
• 1/2 cup heavy whipping cream
• 2 tablespoons butter
• 2 medium pears, thinly sliced
• 2 teaspoons brown sugar
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander

Directions

1. Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.
2. In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.
3. Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
4. For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.