Deborah Madisons Roasted Squash Pear And Ginger Soup Recipes

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.