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

Ingredients

• 1 2 1/2-pound Buttercup, Perfection, or other dense winter squash
• 1 piece fresh ginger
• Sunflower seed or olive oil
• Sea salt
• 2 tablespoons butter or sunflower seed oil
• 1 onion
• ½ cup crème frache or sour cream
• + 1 more ingredients
• • 3 pears

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 ho...

View full recipe at Epicurious