Best Squash Pear Ginger Soup Recipes

DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP

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

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.

SQUASH- PEAR- GINGER SOUP

Steps:

• 1. Boil or microwave the squash until soft. Drain. Add brown sugar, butter and mash until consistency is even. 2. In a large heavy pot, heat oil and brown the onion and garlic 3. Add the pears, ginger and cinnamon, stirring until juices form. A few tablespoons of stock can be added to start the simmer. 4. Cover pot and simmer until pears are soft and onion is tender (about 10 min) 5. Discard cinnamon 6. Stir stock and squash into ginger mixture, and bring to boil 7. Lower heat and simmer 10 minutes 8. Puree in small batches, in food processor. Stir batches together in original pot and re-heat the soup before serving 9. You may refrigerate 1-2 days until serving. 10. Options just before serving: • Season with salt and pepper • Thin the consistency with broth • Add 1/4 cup heavy cream or evaporated milk per serving for a cream soup version • Swirl 1 T cream onto centre of each soup bowl serving • Garnish with parsley, cilantro or nutmeg