Pear, Shallot and Squash Soup

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.