Roasted Squash Pear And Ginger Soup Recipes

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ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER



Roasted Butternut Squash Cream Soup with Ginger image

This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

Provided by AnnaLena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 ½ cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
½ teaspoon curry powder, or more to taste
½ teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
½ cup heavy whipping cream, or more to taste
1 tablespoon white sugar
¼ teaspoon cider vinegar
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
  • Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
  • Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g

BUTTERNUT SQUASH & PEAR SOUP



Butternut Squash & Pear Soup image

Pears give this harvest soup a pleasant sweetness and a nice velvety finish, while curry and ginger provide delightful flavor. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 9 servings.

Number Of Ingredients 11

1 medium butternut squash (about 3 pounds)
1 medium onion, chopped
2 tablespoons canola oil
1 tablespoon curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
4 cups reduced-sodium chicken broth
4 medium pears, peeled and chopped
1/2 cup heavy whipping cream
Optional: Balsamic vinegar and snipped chives

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 527mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED SQUASH, PEAR, AND GINGER SOUP



Roasted Squash, Pear, and Ginger Soup image

Deborah Madison describes this soup as being "like putting on the first sweater of the season: it just feels so good."

Provided by Deborah Madison (Vegetable Soups)

Categories     Soup

Number Of Ingredients 8

one 2-1/2 lb Buttercup, Perfection, or other dense winter squash, rinsed
3 ripe but firm pears, any variety, quartered, seeds and stems removed
1 chunk fresh ginger, about 2 inches long, thinly sliced
Sunflower seed or olive oil for the squash
sea salt
2 tbsp butter or sunflower seed oil
1 onion, thinly sliced
1/2 cup creme fraiche or sour cream [I used yogurt], optional

Steps:

  • Preheat the oven to 425 degrees F. Cut the squash in half, scrape out the seeds [reserve seeds for step 2], 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 ginger. [tuck ginger slices under larger pieces of squash or pears, so ginger does not burn]. 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 of water to the pan, and scrape to dissolve the juices, reserving the liquid. [don't do this if you used aluminum foil on a baking dish, or you will get a metallic taste in the liquid - so just skip this step]. Scrape the flesh of the squash away from the skins. [reserve the skins for next step]. You should have about 2 cups.
  • 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. Madison notes that "you do not need to make this stock, but the possibilities the roasted skins and squash seeds hold for extra flavor make it worth simmering them." [I simmered the skins but skipped the seeds].
  • 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 creme fraiche [or yogurt, like me].
  • Three variations:* Dice a pear or an apple, sprinkle with a little sugar, and caramelize 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.* Crisp thin strips of fresh ginger in oil or butter and add a cluster to each servingd
  • Madison's wine pairing: For wine, turn to a heartier white wine with bright tropical fruit, such as Sanford's Chardonnay from Santa Barbara County.

CURRIED BUTTERNUT SQUASH AND PEAR SOUP



Curried Butternut Squash and Pear Soup image

My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.

Provided by blancdeblanc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
½ cup half and half

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  • Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g

DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP



Deborah Madison's Roasted Squash, Pear, and Ginger Soup image

Provided by Deborah Madison

Categories     Soup/Stew     Fruit     Ginger     Vegetable     Bake     Dinner     Lunch     Pear     Squash     Fall     Winter     Healthy     Simmer     Butter

Yield makes about 4 1/2 cups

Number Of Ingredients 8

One 2 1/2-pound Buttercup, Perfection, or other dense winter squash, rinsed
3 ripe but firm pears, any variety, quartered, seeds and stems removed
1 chunk 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 crème fraîche or sour cream, optional

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.

NOURISHING BUTTERNUT SQUASH & PEAR SOUP (VEGAN)



Nourishing Butternut Squash & Pear Soup (Vegan) image

This creamy roasted butternut squash and pear soup is so easy, healthy, and comforting. It's dairy-free and packs in a ton of fibre, too. It's perfect for fall or any time you feel like a cozy bowl of soup!

Provided by Carrie Walder

Categories     Soup

Time 45m

Number Of Ingredients 8

1 small butternut squash, peeled + cubed ((approx. 6 cups, cubed))
3 Tbsp olive oil, divided
1-2 pears, ripe ((see notes))
2 cloves garlic
3 cups vegetable broth
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Salt + pepper, to taste

Steps:

  • Preheat oven to 400F.
  • Peel butternut squash with a vegetable peeler. Remove the seeds, and cut the squash into roughly 1-inch cubes. Place cubed squash on a baking sheet and toss in olive oil, salt, and pepper. Cook in the oven for 30 minutes, tossing halfway.
  • Meanwhile, slice and core the pears. Peel garlic cloves. Place them on a separate baking sheet, and transfer to the oven for 20 minutes.
  • Heat the vegetable broth up on the stovetop while the squash and pears are in the oven.
  • Remove squash, pears, and garlic from the oven. Add the vegetable broth, roasted squash, pears, garlic, ginger, cinnamon, olive oil, salt, and pepper to a high-speed blender. Blend for a couple minutes, until smooth. Adjust seasonings as desired and serve!

ROASTED SQUASH, PEAR AND GINGER SOUP



Roasted Squash, Pear and Ginger Soup image

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

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 onion, thinly sliced
1/2 cup sour cream (optional)
1/2 teaspoon salt
white pepper

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

BUTTERNUT SQUASH AND PEAR SOUP



Butternut Squash and Pear Soup image

Provided by Dave Lieberman

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons butter
2 medium onions, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 sprig rosemary
Heavy cream
Salt, freshly ground black pepper and granulated sugar

Steps:

  • In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

ACORN SQUASH & PEAR SOUP



Acorn Squash & Pear Soup image

This recipe was inspired by a stuffed acorn squash dish that my family loves. I took the flavors and turned it into a creamy soup. It's holiday comfort food. -Heather Rotunda, Saint Cloud, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

2 medium acorn squash, peeled and cut into 3/4-inch cubes
4 medium firm pears, peeled and coarsely chopped
3 celery ribs, thinly sliced
1 large onion, finely chopped
2 tablespoons butter, melted
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried sage leaves
1/2 teaspoon pepper
1 carton (48 ounces) chicken broth

Steps:

  • In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally., Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally.

Nutrition Facts :

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