Pear, Shallot & Delicata Squash Soup

Name: Pear, Shallot & Delicata Squash Soup
Yield: Serves 6–8
Ingredients: 1 lb. ripe firm-fleshed pears, such as Bartlett or Anjou, peeled, cored, and cut into ½″ pieces; 4 cups vegetable or chicken stock; 2 tbsp. extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 4 shallots, thinly sliced; 1 lb. delicata squash, peeled, seeded, and cut into ½″ slices (about 2 cups); 1 tbsp. balsamic vinegar; Maple syrup, to garnish; ½ tsp. dried thyme; Crème fraîche, to garnish

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

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.

Vegetarian
Gluten-free
Autumn
Soup

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