Pear, Shallot & Delicata Squash Soup

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Forget butternut squash. This soup, which highlights the best of autumn produce, should be your new go-to for the fall season. A dash of vinegar perks up the slightly sweet base, and a finishing swirl of crème fraîche adds tang and richness.

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 4 shallots, thinly sliced
  • 1 lb.

Method

Heat oil in a 6-qt. saucepan over medium. Cook shallots, stirring occasionally, until golden, 4–5 minutes. Add squash and pears and cook, stirring occasionally, until squash is just tender, about 7 minutes. Stir in thyme and cook until fragrant, about 1 minute. Add stock and simmer until squash is mushy, 15–20 minutes more. Stir in vinegar, salt, and pepper. Using an immersion blender or regula