Preheat the oven to 400 degrees F. Toss the butternut squash and pears with olive oil. Lightly season with salt and pepper. Roast in the oven for 25 minutes.
Meanwhile, add the butter and olive oil to a large stock pot over medium-low heat. Add the onion, garlic and ginger and cook until translucent and soft.
Add the chicken broth, pear juice and roasted squash and pears. Bring to a boil, then simmer for 5 minutes. Blend with an immersion blender or in a high-powdered blender until smooth.