Roasted Squash Pear And Ginger Soup


From fitness magazine, february 2006. This soup can be prepared with just about any variety of squash and pear. The squash skin is used in a resourceful way to make a stock for this recipe. I didn't realize how many hardcore squash lovers there are on zaar until i checked the recipe database!!

Steps


Preheat oven to 425f 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 sou.

Ingredients


winter squash, pears, fresh gingerroot, sunflower oil, yellow onion, sour cream, salt, white pepper