Deborah Madison’s Roasted Squash, Pear, and Ginger Soup
Random House
This fall soup is like putting on the first sweater of the season: it just feels so good. Although the soup takes several steps—roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally pureeing the soup—none involve much from you. It’s an easily made soup that will keep well for days—a great possibility for a holiday meal.
ingredients
- One 2 1/2-pound Buttercup, Perfection, or other dense winter squash, rinsed
- 3 ripe but firm pears, any variety, quartered, seeds and stems removed
- 1 chunk fresh ginger, about 2 inches long, thinly sliced
- Sunflower seed or olive oil for the squash
- Sea salt
- 2 tablespoons butter or sunflower seed oil
- 1 onion, thinly sliced
- 1/2 cup crème fraîche or sour cream, optional
See full recipe
Source: Vegetable Soups from Deborah Madison’s Kitchen by Deborah Madison. Copyright ©2006 by Deborah Madison. Published by Broadway Books. All Rights Reserved.
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