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

Chocolate Guinness Cake

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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

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.

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.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.