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

Ingredients for Deborah Madison's Roasted Squash, Pear, and Ginger Soup

• One 1.1kg 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

• 120ml crème fraîche or soured cream, optional

1. Preheat the oven to 218°C. 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 240ml 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 240ml 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 475ml .

2. To make a stock, bring 1450ml water to a boil and add the seeds and, eventually,the squash skins, the remaining ginger, and 1/2 teaspoons 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.

Aviso Legal

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