I made this soup tonight and it is yummy! I substituted a bit of greek yogurt for the creme fraiche. Paired with a watercress salad (lemon oil, vinegar, tarragon dressing) and broiled salmon. Delicious!
Pear, Shallot, and Delicata Squash Soup
Pears and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup. This recipe was developed by cookbook author Leah Koenig as part of her story One Ingredient, Many Ways: Pears.
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Credit: Helen Rosner
Ingredients
2 tbsp. olive oil4 medium shallots, peeled and thinly sliced (about 2 cups)
1 pound Delicata squash, peeled, seeded, and cut into 1/2 inch slices (about 2 cups)
1 pound ripe firm-fleshed pears, like Bartlett or Anjou, peeled, cored, and cut into 1/2 inch pieces (about 2 cups)
1/2 tsp. dried thyme
1 tbsp. balsamic vinegar
4 cups chicken or vegetable stock
Kosher salt
Fresh-ground black pepper
Crème fraîche
Maple syrup
INSTRUCTIONS
1. Heat oil in a large pot over medium heat. Add shallots to the oil and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Add squash and pears and cook, stirring, until slightly softened and lightly brown, about 7 minutes.2. Stir in thyme and cook until fragrant, about 1 minute. Add vinegar and stock; simmer until squash is completely softened, 15-20 minutes.
3. Remove soup from heat and puree until smooth, using an immersion blender or regular blender. Stir in salt and pepper to taste; serve swirled with crème fraîche and a drizzle of maple syrup.
Ratings & Reviews (1)
Pear, Shallot, and Delicata Squash Soup
Reviewed by geekchik on
.
I made this soup tonight and it is yummy! I substituted a bit of greek yogurt for the creme fraiche. Paired with a watercress salad (lemon oil, vinegar, tarragon dressing) and broiled salmon. Delicious!
Rating: 5
