Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Golden Harvest Soup SHARE VIA: Facebook Twitter Pinterestphoto: licensed under the Creative Commons Attribution-Share Alike 3.0 License Chef Heidi Fink shares her recipe for a warming late autumn soup with a twist – a swirl of sweet ginger crème. Soup4T butter1½ medium yellow onions, diced2 lbs sweet winter squash – I use Kabocha, Buttercup, Sweet Mama, Red Kari, or Ambercup (there should be 5-6 cups peeled and chopped)1 tsp freshly grated ginger1 pinch cinnamon2 bay leaves4 large ripe pears (about 4-5 cups, peeled and chopped)1 tsp salt, or more to taste6 cups stock or water To make soup: Heat a heavy soup pot over medium-high heat. Add the butter and heat until butter is melted and frothy. Add the onion and stir. Sauté, stirring frequently, until onion is translucent and cooked through. Turn heat down, and continue to cook until onions are deep gold and caramelized. This will take over 20 minutes. Use this time to prep the squash and pear. When onions are ready, stir in the ginger, cinnamon and bay leaves and sauté until fragrant (a few seconds). Add the stock, the salt and the chopped squash. Bring to a boil, simmer for a few minutes, then add the pear and bring to a boil again. Reduce heat to low, cover, and simmer until everything is fall-apart tender, 15 to 20 minutes. Remove bay leaves. Puree the soup using a hand-held immersion blender, or in batches in a counter-top blender. Return to pot, if using a counter-top blender, and taste to see if it needs more salt. Don’t be tempted to add more ginger unless you are not going to use the garnish. Garnish: Sweet Ginger Crème½ cup crystallized ginger, chopped1 to 1½ cups heavy cream To make garnish: Place the chopped crystallized ginger and about ½ cup cream in the work bowl of a food processor. Puree, stopping to scrape down the sides as necessary, until the mixture is as smooth as possible. Add another half-cup of cream and puree until thickened. Scrape out into a bowl and stir in more heavy cream until garnish reaches the consistency you like. If you are going to serve the crème in a dollop, add only a few tablespoons more heavy cream. If you are going to put the crème garnish into a squirt bottle to make swirly designs in the soup, add half-cup or more extra cream to make the garnish thin enough to pour. To serve: Ladle Golden Harvest Soup into bowls and garnish with a dollop or swirl of Sweet Ginger Crème. Serve immediately.RecipesSoupStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.