Ingredients:
2 1/2 lbs winter squash, halved, seeded, then cut into thirds ( reserve seeds and skin)
3 pears, ripe and firm, quartered, seeded, and stems removed
2 inches chunk fresh gingerroot, peeled and sliced thinly
3 tablespoons sunflower oil, divided
1 medium yellow onions, thinly sliced
1/2 cup sour cream (optional)
1/2 teaspoon salt
white pepper
Directions:
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.
Servings: 4-6
Time preparation: 0 min.
Time total: 120 min.