This fall soup is like putting on the first sweater of the season: it just feels so good. Although the soup takes several steps — roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally puréeing the soup — none involve much from you. It’s an easily made soup that will keep well for days — a great possibility for a holiday meal.
|1||Buttercup, Perfection, or other dense winter squash, rinsed (2½ pounds total)|
|3||ripe but firm pears, any variety, quartered, seeds and stems removed|
|1||chunk fresh ginger root (about 2 inches long), thinly sliced|
|~||Sunflower-seed oil or olive oil for roasting the squash and pears|
|2||Tbsp. butter or sunflower-seed oil|
|1||onion, thinly sliced|
|½||cup crème fraîche or sour cream (optional)|
Dice a pear or an apple, sprinkle with a little sugar, and caramelize in a little butter or oil. Use these “croutons” as a finishing touch.
Omit the ginger and add cooked wild rice to the finished soup.
Crisp thin strips of fresh ginger in oil or butter and add a cluster to each serving.
Related article: Soup season
This content is from the book Vegetable Soups From Deborah Madison’s Kitchen by Deborah Madison.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything