2 tbsp. olive oil4 medium shallots, peeled and thinly sliced1 lb. delicata squash, peeled, seeded, and cut into ½ inch slices1 lb. ripe firm-fleshed pears, like Bartlett or Anjou, peeled, cored, and cut into ½ inch pieces½ tsp. dried thyme1 tbsp. balsamic vinegar4 cups chicken or vegetable stockKosher saltFresh-ground black pepperCrème fraîcheMaple syrup
Pears and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.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.
Adapted from Saveur
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This recipe was most recently featured in
Boston Organics Newsletter No. 40 of 2014.