Spiced Butternut Squash-And-Pear Soup Shooters

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1 pound butternut squash, peeled, seeded, and cubed

1 firm-ripe Anjou pear, peeled and quartered

2 large shallots, peeled and halved

2 tablespoons vegetable oil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

1/8 teaspoon ground ginger

1/2 teaspoon garam masala or curry powder (optional)

2 tablespoons dry white wine

2 1/2 cups low-sodium chicken broth

1 tablespoon heavy cream

Toasted pumpkin seeds (optional)

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