Heat the Olive Oil (1 tablespoon) in a pot, and add the Leek (1), Butternut Squash (4 cup), Pear (1), and Fresh Ginger (2 inch). Cook, stirring occasionally, until leek starts browning, about 8 minutes.
Add the Water (4 cup), Fresh Thyme (3 sprig), and Chipotle Peppers in Adobo Sauce (1). Bring to a boil, cover, and reduce heat. Let simmer for about 20 minutes until the squash is completely cooked through.
For croutons, place the Bread (to taste) in a skillet, and drizzle with Olive Oil (to taste). Season with Salt (to taste) and Ground Black Pepper (to taste), mix well. Cook over medium heat until crisp, shaking skillet often.
When the squash is cooked, discard the chipotle, ginger, and fresh thyme. Allow to cool down a bit, then blend in a blender until creamy. Return to pot, and season with salt and pepper.
Add Half and Half (1/2 cup) and mix well. Add the Ground Nutmeg (1 pinch), and Ground Cloves (1 pinch).
Mix, heat through, and serve topped with croutons. Enjoy!