VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from TYS Kitchen ~ November 2008 Recipe

Roasted Squash, Pear and Ginger Soup
from "Vegetable Soups from Deborah Madison's Kitchen"

One 2 1/2pound Buttercup, Butternut or other dense winter squash rinsed
3 ripe but firm pears, any variety, quartered, seeds and stems removed
1 chuck fresh ginger, about 2 inches long thinly sliced
Sunflower seed or olive oil for the squash
Sea salt
2 tablespoons butter or sunflower seed oil
1 onion, thinly sliced
1/2 cup creme fraiche or sour cream, optional

1. Preheat the oven to 425 F

2. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with pears and all but a a few slices of the ginger.

3. 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.

4. 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 water tot he pan and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups.

5. 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 of salt. Lower the heat and simmer, covered, for 20-25 minutes.

6. 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.

7. 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/sour cream.