Roasted Squash, Pear and Ginger Soup

This is what I’m going to cook for dinner today !
Thank you, Beverlee, for posting this wonderful idea of Squash, pear and ginger soup ! The combination sounds interesting ! And Roasting them first sounds even better ! Thank you !

Musings from the Yellow Kitchen

This recipe, from Deborah Madison’s Vegetable Soups, is a favourite. I make extra squash for my daughter, who likes squash without the soup part, and I make extra pears for me, because they are yummy and sweet and just too good not to eat right out of the oven.

Be sure to save the squash seeds and pear trimmings for the stock. To keep it pareve, use oil instead of butter and omit the crème fraîche.


  • 1 2-1/2-pound dense winter squash (Buttercup, Acorn, etc), rinsed
  • 3 ripe but firm pears, quartered, seeds and stems removed
  • 1 chunk fresh ginger, about 2-inches long
  • sunflower or olive oil for the squash
  • sea salt
  • 2 TBSP butter or oil
  • 1 onion, thinly sliced
  • 1/2 cup crème fraîche, optional

1. Preheat the oven to 425F. Cut the squash in half, scrape out the seeds (don’t throw them away!), then cut each half into thirds…

View original post 262 more words

About vegetarian foodesigns from the land of milk and honey

Shalom. My name is Michal and I'm Israeli. I would like to share with you my passion to vegetarian food, cooking and baking from scratch, using local ingredients (whatever I can find in the market, instead of using canned ingredients)
This entry was posted in Fresh Vegetable Salads. Bookmark the permalink.

1 Response to Roasted Squash, Pear and Ginger Soup

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s