Name: Deborah Madison's Roasted Squash, Pear, and Ginger Soup
Yield: makes about 4 1/2 cups
Ingredients: 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

Image may contain Bowl Plant Food and Meal

Deborah Madison's Roasted Squash, Pear, and Ginger SoupCookbook cover image courtesy of Random House

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.

Recipe notes

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

The Most-Saved Recipes in the Epicurious App This Week

Like seared scallop piccata and chocolate Guinness cake.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vegan Chili

This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.