Roasted Squash, Pear and Ginger Soup

Name: Roasted Squash, Pear and Ginger Soup
Cook time: 2 h
Total time: 2 h
Yield: 4-6 serving(s)
Ingredients: 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

Submitted by COOKGIRl

"From Fitness Magazine, February 2006. This soup can be prepared with just about any variety of squash and pear. The squash skin is used in a resourceful way to make a stock for this recipe. I didn't realize how many hardcore squash lovers there are on Zaar until I checked the recipe database!"

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Ready In:: 2hrs
Ingredients:: 8
Serves:: 4-6

ingredients

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

directions

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.

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Reviews

Didn't love it... the pears gave it a strange texture... I made the broth but threw it out, as it was very dark in color and would've turned the soup and ugly brown color. I was serving this to guest so I did not want to take a chance! I used chicken broth instead.

angiebroyles
This recipe is time consuming, but it's worth it! You can really taste the roasted-ness. Personally, I didn't see the need to make the broth, but the soup was excellent.

rbw2156