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

Deborah Madison's Roasted Squash, Pear, and Ginger Soup
Photo by Cookbook cover image courtesy of Random House

Ingredients

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

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

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