Roasted Squash Pear And Ginger Soup Recipes

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

BUTTERNUT SQUASH & PEAR SOUP

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
• Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
• Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
• Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
• To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
• To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

CURRIED BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
• Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

ROASTED SQUASH, PEAR AND GINGER SOUP

Steps:

• Preheat oven to 425°F Arrange the cut up squash and pears on a large roasting pan with most of the fresh ginger slices.
• Brush the mixture with 1 tablespoon of the oil and season with a bit of salt. Bake 1 hour or until tender, turn occasionally.
• Remove roasting pan from oven. Scrape the flesh from the squash and reserve the skin. You will need about 2 cups of squash skin.).
• Add 1 cup of water to the roasting pan and let sizzle. With a spatula, scrape up the browned bits. Transfer this mixture to a small bowl and reserve.
• In a pot bring 6 cups of water to a boil. Add the seeds, and then the squash skins, ginger and 1/2 teaspoon salt.
• Reduce heat and simmer, pot covered, for 20-25 minutes.
• While the stock is simmering, in a large soup pot over medium heat, warm the remaining oil. Cook the onion until golden brown, about 10 minutes.
• Next add the pears, ginger, squash and the reserved deglazing liquid from the roasting pan.
• Strain the stock and add to the soup pot. Bring to a boil, then lower the heat and simmer about 25 minutes.
• Using an immersion blender, puree the soup until smooth.
• Adjust seasoning and season with white pepper.
• Serve with a dollop of sour cream if you wish.

BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

ROASTED SQUASH, PEAR, AND GINGER SOUP

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half, scrape out the seeds [reserve seeds for step 2], 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 ginger. [tuck ginger slices under larger pieces of squash or pears, so ginger does not burn]. 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 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 of water to the pan, and scrape to dissolve the juices, reserving the liquid. [don't do this if you used aluminum foil on a baking dish, or you will get a metallic taste in the liquid - so just skip this step]. Scrape the flesh of the squash away from the skins. [reserve the skins for next step]. You should have about 2 cups.
• To make a stock, bring 6 cups water to a boil and add the seeds and, eventually the squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered for 20 to 25 minutes. Madison notes that "you do not need to make this stock, but the possibilities the roasted skins and squash seeds hold for extra flavor make it worth simmering them." [I simmered the skins but skipped the seeds].
• 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 creme fraiche [or yogurt, like me].
• Three variations:* 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 servingd
• Madison's wine pairing: For wine, turn to a heartier white wine with bright tropical fruit, such as Sanford's Chardonnay from Santa Barbara County.

BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
• Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.