Pear, Shallot, and Delicata Squash Soup

MATT TAYLOR-GROSS

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.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

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
Kosher salt
Fresh-ground black pepper
Crème fraîche
Maple syrup

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Instructions

Step 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.

Step 2

Stir in thyme and cook until fragrant, about 1 minute. Add vinegar and stock; simmer until squash is completely softened, 15-20 minutes.

Step 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.