Deborah Madison’s Roasted Squash, Pear, and Ginger Soup
This soup was created by Deborah Madison, a renowned vegetarian cookbook author and chef.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Deborah Madison’s Roasted Squash, Pear, and Ginger Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender.
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Meanwhile, peel and core the pears. Cut them into chunks.
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In a large pot, heat the olive oil over medium heat. Add the onion and ginger and cook until softened, about 5 minutes.
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Add the roasted squash, pears, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Stir in the coconut milk and season with salt and pepper to taste.
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Serve hot and garnish with a sprinkle of black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
