DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP
Steps:
- 1. Preheat the oven to 425°F. 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 the pears and all but a few slices of the ginger. 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. 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 to the 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.
- 2. 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 salt. Lower the heat and simmer, covered, for 20 to 25 minutes.
- 3. 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. 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 crème fraîche.
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!
Provided by COOKGIRl
Categories Pears
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 270.4, Fat 10.7, SaturatedFat 1.5, Sodium 304.1, Carbohydrate 46.4, Fiber 8.5, Sugar 19.6, Protein 3.4
More about "deborah madisons roasted squash pear and ginger soup recipes"
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN PAPERBACK
2. Just before serving, toss the reserved diced cucumber with the herbs, a few pinches of salt, the olive oil, and the remaining lemon juice and zest. 3. Taste the soup for salt, pepper, and acidity, adding more lemon juice if needed, then serve in chilled bowls with the cucumber-herb relish.
From amazon.ca
Reviews 84Format PaperbackAuthor Deborah Madison
From amazon.ca
Reviews 84Format PaperbackAuthor Deborah Madison
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN: [A COOKBOOK
In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of …
From amazon.ca
Reviews 85Format Kindle EditionAuthor Deborah Madison
From amazon.ca
Reviews 85Format Kindle EditionAuthor Deborah Madison
10 BEST DEBORAH MADISON VEGETARIAN RECIPES - YUMMLY
extra-virgin olive oil, kale, poblano peppers, pepper, roasted sunflower seeds and 15 more Vegetarian Lasagna with Goat Cheese Madeleine Cocina poblano peppers, tomatoes, tomato sauce, refried beans, white cheese and 5 more
From yummly.com
From yummly.com
BUTTERNUT SQUASH AND PEAR SOUP - THE WASHINGTON POST
2020-11-27 Stir in the ginger and the turmeric and cook, stirring, until aromatic, about 30 seconds. Stir in the squash, pears, salt and pepper. Add …
From washingtonpost.com
From washingtonpost.com
ROASTED BUTTERNUT SQUASH AND PEAR SOUP - FLAVOR THE MOMENTS
2013-09-26 Instructions. Preheat the oven to 400 degrees. Toss the butternut squash with 2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Remove from the oven and add the pear and toss gently to coat with the olive oil. Roast for an additional 20 minutes or until softened and caramelized.
From flavorthemoments.com
From flavorthemoments.com
TASTECOOKING.COM
CREAMY BUTTERNUT SQUASH, PEAR & GINGER SOUP (VEGAN)
2016-11-06 Instructions: Pre-heat oven to 400f degrees while you chop all the veggies and fruit. Line 2 baking sheets with parchment paper, and toss the squash, onions, pears, and garlic with olive oil. Sprinkle a little sea salt and black pepper all over and roast everything in the oven for approx. 30-35 minutes.
From foodbymars.com
From foodbymars.com
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN : [A COOKBOOK]
2012-06-06 Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make ...
From books.google.com
From books.google.com
DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP
Although the soup takes several steps roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally pureeing the soup none involve much from you. It's an easily made soup that will keep well for … Oct 10, 2016 - This fall soup is like putting on the first sweater of the season: it just feels so good. Although the soup takes several steps roasting …
From pinterest.com
From pinterest.com
ROASTED SQUASH, PEAR, AND GINGER SOUP - COOKING THE KITCHEN
2020-03-10 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.
From cookingthekitchen.com
From cookingthekitchen.com
RECIPE OF THE DAY: ROASTED BUTTERCUP SQUASH, PEAR, AND GINGER SOUP
2010-10-04 Roasted Buttercup Squash, Pear, and Ginger Soup by Deborah Madison makes about 4 1/2 cups. One 2 1/2-pound Buttercup, or other dense squash, rinsed 3 pears, quartered, seeds and stems removed 1 chunk fresh ginger, about 2 inches long, thinly sliced Olive oil for the squash Sea salt 2 tablespoons butter 1 onion, thinly sliced
From jonesapprenti.wordpress.com
From jonesapprenti.wordpress.com
ROASTED SQUASH, PEAR AND GINGER SOUP | MUSINGS FROM THE YELLOW …
2013-11-22 Scrape the flesh of the squash away from the skins. You should have about 2 cups. 2. To make a stock, bring 6 cups of water to a boil and add the seeds and, eventually, the squash skins, the ginger, and 1/2 tsp salt. (I add the pear trimmings too.) Lower the heat and summer, covered, for 20 to 25 minutes.
From musingsfromtheyellowkitchen.wordpress.com
From musingsfromtheyellowkitchen.wordpress.com
ROASTED SQUASH, PEAR AND GINGER SOUP --HELSING JUNCTION FARMS …
2017-06-19 -To make a stock, bring 6 cups water to a boil and add the seeds, the squash skins, the remaining ginger and ½ teaspoon salt.-Lower the heat and simmer, covered, for 20 to 25 minutes.-Meanwhile, melt 2 TBS butter in a soup pot.-Add the pears, ginger and squash, then the reserved deglazing water.-Strain the stock into the pot with the vegetables.
From helsingjunctionfarms.com
From helsingjunctionfarms.com
DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP
1. Preheat the oven to 425°F. 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 the pears and all but a few slices of the ginger.
From holler-recipes.blogspot.com
From holler-recipes.blogspot.com
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN - BOOKOUTLET.CA
In Vegetable Soups from Deborah Madison's Kitchen, America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of …
From bookoutlet.ca
From bookoutlet.ca
RECIPES/DEBORAH-MADISONS-ROASTED-SQUASH-PEAR-AND-GINGER-SOUP …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com
From github.com
DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP
Deborah Madison's Roasted Squash, Pear, and Ginger Soup might be just the soup you are searching for. This recipe serves 4. One portion of this dish contains roughly 4g of protein, 27g of fat, and a total of 426 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have but pears, sunflower seed oil, olive ...
From fooddiez.com
From fooddiez.com
ROASTED BUTTERCUP SQUASH, PEAR, AND GINGER SOUP
2. To make a stock, bring 6 cups water to a boil and add the seeds, squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes. 3. Meanwhile, melt the butter in a soup pot. Add the onion and cook over medium heat, stirring frequently, until it begins to brown a bit, about 10 minutes.
From jonesfamilyfarms.com
From jonesfamilyfarms.com
FOODCOMBO
ROASTED SQUASH, PEAR AND GINGER SOUP - ACORNADVISORS.COM
Roasted Squash, Pear and Ginger Soup, (continued) Three Variations: • Dice a pear or an apple, sprinkle with a little sugar, and caramelized in a little butter or oil. Use these “croutons” as a finishing touch. • Omit the ginger and add cooked wild rice to the finished soup.
From acornadvisors.com
From acornadvisors.com
EASY BUTTERNUT SQUASH SOUP RECIPE - SHE LOVES BISCOTTI
2021-10-02 Add 4 cups of vegetable broth, 3 chopped pears (cored and peeled), the roasted butternut squash and 1 bay leaf. Stir together and bring to a low simmer for about 10-15 minutes.
From shelovesbiscotti.com
From shelovesbiscotti.com
DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP
Oct 10, 2016 - This fall soup is like putting on the first sweater of the season: it just feels so good. Although the soup takes several steps roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally pureeing the soup none involve much from you. It's an easily made soup that will keep well for days a great possibility for a holiday meal.
From pinterest.com
From pinterest.com
ROASTED BUTTERNUT SQUASH AND PEAR SOUP - SWEET AND SAVOURY …
2015-01-04 Scoop the flesh out of each half and reserve. While the squash is roasting, wash and chop all vegetables and pear. Heat the oil and the butter together in a large saucepan over medium heat. Add the onions, garlic, jalapeno, celery and carrot and cook stirring a few times until they soften, about a couple of minutes.
From sweetandsavourypursuits.com
From sweetandsavourypursuits.com
ROASTED SQUASH, PEAR, AND GINGER SOUP – CUCEESPROUTS
2010-09-17 Add the ginger, pears, and squash then deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or a strainer to ensure a silky texture. Serve as is or a swirl in the sour cream.
From cuceesprouts.com
From cuceesprouts.com
SQUASH PEAR SOUP RECIPE - RECIPES.NET
2022-01-31 Ingredients. 3 lbs squash (e.g. hubbard, turban or butternut), halved and seeded; 1 medium-sized sweet potato; 1 tbsp butter; 1 small onion, chopped; 2 ripe pears, peeled, cored, and chopped; 1 tbsp fresh ginger , finely chopped; 1 1/2 tbsp Mrs. Dash® Lemon Pepper Seasoning Blend; 3 cups low sodium chicken stock; 2 cups water; 10 tsp low fat sour cream; …
From recipes.net
From recipes.net
PURE MED NATUROPATHIC CENTRE BLOG: ROASTED PEAR, GINGER, AND …
2011-02-12 This winter soup comes from vegetarian chef and local food pioneer Deborah Madison. Her cookbook Vegetable Soups is full of simple recipes that highlight seasonal and nutritious vegetables. Although this soup takes several steps - roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally pureeing the soup - none …
From puremednaturopathic.blogspot.com
From puremednaturopathic.blogspot.com
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN
Buy the Paperback Book Vegetable Soups From Deborah Madison's Kitchen by Deborah Madison at Indigo.ca, Canada's largest bookstore. Free …
From chapters.indigo.ca
From chapters.indigo.ca
ROASTED SQUASH, PEAR, AND GINGER SOUP RECIPE | EAT YOUR BOOKS
TrishaCP on June 21, 2013 . Maybe the perfect fall soup, with minimal ingredients- basically what's in the title plus an onion and water. The stock is made using the seeds and peels from the squash (I used a butternut) and I love that technique because there is …
From eatyourbooks.com
From eatyourbooks.com
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN SUR APPLE BOOKS
In Vegetable Soups from Deborah Madison’s Kitchen , America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown …
From books.apple.com
From books.apple.com
DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP RECIPE ...
Oct 23, 2015 - This fall soup is like putting on the first sweater of the season: it just feels so good. Although the soup takes several steps roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally pureeing the soup none involve much from you. It's an easily made soup that will keep well for days a great possibility for a holiday meal.
From pinterest.co.uk
From pinterest.co.uk
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN - APPLE INC.
In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of …
From books.apple.com
From books.apple.com
RECIPE OF THE DAY: ROASTED BUTTERCUP SQUASH, PEAR, AND GINGER SOUP
2010-10-04 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. 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 crème fraîche.
From jonesfamilyfarms.wordpress.com
From jonesfamilyfarms.wordpress.com
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN - LIVEBRARY.COM …
Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make ...
From livebrary.overdrive.com
From livebrary.overdrive.com
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN - EAT YOUR BOOKS
Organized by seasons, the recipes make the most of the produce - from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a …
From eatyourbooks.com
From eatyourbooks.com
VEGETABLE SOUPS FROM DEBORAH MADISON'S KITCHEN
3608 West 4th Avenue, Vancouver BC Open 11am - 7pm every day Before visiting, please read guidelines here. (604) 732-7912 ~ 1-800-663-8442
From banyen.com
From banyen.com
BUTTERNUT SQUASH, PEAR, AND GINGER SOUP - RECIPES
2017-01-25 Pre-heat oven to 400f degrees while you chop all the veggies and fruit. Line 2 baking sheets with parchment paper, and toss the squash, onions, pears, and garlic with olive oil. Sprinkle a little sea salt and black pepper allover and roast everything in the oven for approx. 30-35 minutes. Add water to a soup pot with roasted vegetables and ...
From honestcooking.com
From honestcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love