Deborah Madison's Roasted Squash, Pear, and Ginger Soup

Name: Deborah Madison's Roasted Squash, Pear, and Ginger Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms Buttercup, Perfection, or other dense winter squash, rinsed; 1 fresh ginger, about 2 inches long, thinly sliced; 4 servings Sunflower seed or olive oil for the squash; 1 onion, thinly sliced; 3 ripe but firm pears, any variety, quartered, seeds and stems removed; 4 servings Sea salt; 118 milliliters crème fraîche or sour cream, optional; 2 Tbsps butter or sunflower seed oil

Deborah Madison's Roasted Squash, Pear, and Ginger Soup might be just the soup you are searching for. This recipe serves 4. One portion of this dish contains roughly 4g of protein, 27g of fat, and a total of 426 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have but pears, sunflower seed oil, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 425°F.

Equipment you will use

Oven

Cut the squash in half, scrape out the seeds, then cut each half into thirds.

Ingredients you will need

Squash

Seeds

Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger.

Ingredients you will need

Ginger

Pear

Equipment you will use

Baking Pan

Brush with oil, season with salt, and bake until fragrant and tender, about 1 hour. Turn the pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil. When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups.

Ingredients you will need

Squash

Water

Salt

Cooking Oil

Equipment you will use

Cutting Board

Oven

Aluminum Foil

Frying Pan

To make a stock, bring 6 cups water to a boil and add the seeds and, eventually,the squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes.

Ingredients you will need

Ginger

Squash

Seeds

Stock

Water

Salt

Meanwhile, melt the butter in a soup pot.

Ingredients you will need

Butter

Soup

Equipment you will use

Pot

Add the onion, give it a stir, and cook over medium-low heat, stirring frequently, until it begins to brown a bit and is fragrant, about 10 minutes.

Ingredients you will need

Onion

Add the pears, ginger, and squash, then the reserved deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture.

Ingredients you will need

Ginger

Squash

Pear

Stock

Water

Equipment you will use

Sieve

Pot

Serve as is or swirl in the crème fraîche.

Ingredients you will need

Creme Fraiche

Published by Broadway Books.Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.

Ingredients you will need

Vegetable