Spiced Squash, Fennel & Pear Soup

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1 1/2 pounds squash, such as butternut, cut in half lengthwise, seeds removed (reserve if using for garnish)

1 ripe pear, halved and cored

olive oil

salt and pepper

1 medium sweet onion, diced

1 bulb fennel, cored and chopped

1 stalk celery, diced

1 clove garlic, minced

1 1/2 teaspoons five spice blend

2 cups chicken broth or vegetable broth

1/4 orange juice

Creme fraiche for garnish

squash seeds for garnish (optional)

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