Roasted Squash, Pear and Ginger Soup

Recipe by COOKGIRl
READY IN: 2hrs


  • 2 12
    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 onion, thinly sliced
  • 12
    cup sour cream (optional)
  • 12
    teaspoon salt


  • 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.