ROASTED SQUASH, PEAR & GINGER SOUP

By BobD

Ingredients

• YIELD 4-1/2 CUPS
• 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 creme fraiche or sour cream, optional

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat the oven to 425F.

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.

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.

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 creme fraiche