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.
Pears and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.
2 tbsp. olive oil
4 medium shallots, peeled and thinly sliced (about 2 cups)
1 lb. Delicata squash, peeled, seeded, and cut into 1/2 inch slices (about 2 cups)
1 lb. 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
Fresh-ground black pepper
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.
Stir in thyme and cook until fragrant, about 1 minute. Add vinegar and stock; simmer until squash is completely softened, 15-20 minutes.
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.