Butternut Squash & Pear Soup

1 lb butternut squash
2 Tbs butter
1 large yam
2 med onions, sliced
2 cup vegetable broth
3 large bartlett pears
1 1/2 cup water
1/3 cup dry white wine
1 stick cinnamon
1/4 cup half & half
3/4 tsp salt
pepper to taste
Peel, seed, and dice the squash. Peel and dice the yam. Put them both in a pot with the vegetable broth, water, cinnamon stick, and salt, and simmer until tender, about 40 minutes. Discard cinnamon stick.
Melt butter and gently cook the onions in it, stirring occasionally, until it begins to caramelize. Peel, core, and thinly slice the pears, and add them to the onions. Continue cooking for about 5 minutes, stirring often. Add the wine, cover, and simmer for 10 minutes.
Add the pear mixture to the soup and puree everything in a blender in batches. Add the cream and some pepper, and a bit more salt only if needed. Heat the soup again just to a simmer, but do not boil. Serve plain or garnished with chopped chives or sprigs of cilantro.