Pear, Shallot and Squash Soup
Yields: 6 servings
2 tbsp. olive oil
4 medium shallots, peeled and thinly sliced (about 2 cups)
1 pound Delicata or dumpling or kabocha squash, peeled, seeded, and cut into 1/2 inch slices (about 2 cups)
1 pound ripe firm-fleshed pears, peeled, cored, and cut into 1/2 inch pieces (about 2 cups)
1/2 tsp. dried thyme
1 tbsp. balsamic vinegar
4 cups vegetable stock
Kosher salt
Fresh-ground black pepper
Crème fraîche or greek style yogurt
Maple syrup
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.
2. Stir in thyme and cook until
fragrant, about 1 minute. Add vinegar and stock; simmer until squash is
completely softened, 15-20 minutes.
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.
Adapted from Leah Koenig via Saveur. |
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