Creamy Pear and Turnip Soup with Radish, Pepitas, and Toasted Baguette

Soften the vegetables: Heat a drizzle of oil in a large pot over medium heat. Add the onion and cook, tossing, for 3-4 minutes, until softened. Add the garlic and ginger and cook, tossing, for 1 more minute, until fragrant. Season with salt and pepper.

Start the soup: Add the turnip, pear, stock concentrate and enough water to cover the ingredients by 1-inch. Bring the mixture to a boil and cook for 15-20 minutes until the turnip and pear are very tender.

Prep the garnishes: Meanwhile, very thinly slice the radishes. Finely chop the chives. Cut the baguette on an angle into ½-inch slices. Place the baguette slices on a baking sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Toast in the oven (or toaster oven) for 4-5 minutes, until golden brown.

Liquefy the soup: When the turnip and pear are tender, strain the soup, reserving the cooking liquid. Transfer the solids to a large bowl. Using a fork or potato masher, mash the solids until very smooth, adding the reserved cooking liquid as needed to thin the mixture to a soup-like consistency. Return the soup to the same pot over medium heat and stir in 2 tablespoons butter. Taste and season with salt and pepper. TIP: If you have a blender or food processor, you can puree the soup in there!