Best 2 Deborah Madisons Roasted Squash Pear And Ginger Soup Recipes

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

Provided by Deborah Madison

Yield makes about 4 1/2 cups

Number Of Ingredients 8

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

Steps:

1. Preheat the oven to 425°F. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger. 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.
2. 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.
3. Meanwhile, melt the butter in a soup 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. 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. Serve as is or swirl in the crème fraîche.

Roasted Squash, Pear and Ginger Soup image

Provided by COOKGIRl

Categories Pears

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs winter squash, halved, seeded, then cut into thirds (reserve seeds and skin)
3 pears, ripe and firm, quartered, seeded, and stems removed
2 inches chunk fresh gingerroot, peeled and sliced thinly
3 tablespoons sunflower oil, divided
1 medium yellow onion, thinly sliced
1/2 cup sour cream (optional)
1/2 teaspoon salt
white pepper

Steps:

Preheat oven to 425°F Arrange the cut up squash and pears on a large roasting pan with most of the fresh ginger slices.
Brush the mixture with 1 tablespoon of the oil and season with a bit of salt. Bake 1 hour or until tender, turn occasionally.
Remove roasting pan from oven. Scrape the flesh from the squash and reserve the skin. You will need about 2 cups of squash skin.).
Add 1 cup of water to the roasting pan and let sizzle. With a spatula, scrape up the browned bits. Transfer this mixture to a small bowl and reserve.
In a pot bring 6 cups of water to a boil. Add the seeds, and then the squash skins, ginger and 1/2 teaspoon salt.
Reduce heat and simmer, pot covered, for 20-25 minutes.
While the stock is simmering, in a large soup pot over medium heat, warm the remaining oil. Cook the onion until golden brown, about 10 minutes.
Next add the pears, ginger, squash and the reserved deglazing liquid from the roasting pan.
Strain the stock and add to the soup pot. Bring to a boil, then lower the heat and simmer about 25 minutes.
Using an immersion blender, puree the soup until smooth.
Adjust seasoning and season with white pepper.
Serve with a dollop of sour cream if you wish.