Makes 4-6 cups
- 1 Medium sized Koginut
- 2 Medium sized Warren pear, core removed, cut quarters
- ½ medium onion diced evenly
- 1 large carrot, skin remove and cut into rounds
- 2 stalks of celery, sliced thinly
- 1 tablespoon of cumin
- ½ table of turmeric
- 3 tablespoons of olive oil, plus more for garnish
- Kosher salt and freshly ground black pepper to taste
- Sherry vinegar to taste
- 5 Cups of water, plus more for thinning out soup to desired consistency
Preheat the oven to 425 degrees. Place the whole Koginut and quartered pears on a parchment lined sheet pan. Roast the pears for 25-30 minutes, and the squash for 45 minutes or until you can easily pierce the flesh. Remove from the oven and allow it to cool.
Remove the seeds and skin from the Koginut and set aside.
Meanwhile, in a large heavy-bottomed pot, place diced onions, carrots, celery, cumin, turmeric and olive oil, season with salt and freshly ground black pepper. Cook at medium-high heat until the edge of the vegetables brown. Lower heat to low and add ½ cup of water into the pot. Place a lid on top and allow the onions to sweat for 30 to 40 minutes. Add the roasted pears and the koginut flesh into the pot with 5 cups of water. Cook for 45 minutes at medium-low heat and season again with kosher salt and freshly ground black pepper. Side aside to cool for 30 minutes. In a blender, puree the soup until you achieve desired smoothness. If the soup is too thick, add water to thin out and be sure to correct the seasoning. Place the pureed soup in a pot and bring to a low simmer. Add a splash of sherry vinegar.
Divide the soup into 4- 6 serving bowls and garnish with olive oil and freshly ground black pepper. Serve at once.