Roasted Squash, Pear and Ginger Soup
From Vegetable Soups From Deborah Madison’s Kitchen.
-Preheat the oven to 425°F.
-Cut 1 large winter squash or two delicata squash in half, scrape out the seeds, then cut each half into thirds. Reserve all peels and seeds from squash for making soup.
-Quarter, seed and remove the stems from 3 pears.
-Cut a 2-inch chunk of fresh ginger into thin slices.
-Put the squash pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger.
-Brush with olive 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, the squash skins, the remaining ginger and ½ teaspoon salt.
-Lower the heat and simmer, covered, for 20 to 25 minutes.
-Meanwhile, melt 2 TBS butter in a soup pot.
-Add the pears, ginger and squash, then the reserved deglazing water.
-Strain the stock into the pot with the vegetables.
-Bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
-Cool briefly, then puree until smooth.
-Serve as is or swirl in ½ cup crème fraîche or sour cream.