This soup is an easy way
to use two early fall ingredients: delicata squash and pears. Garnish the soup
with a dollop of crème fraiche and some fresh herbs.
1 lb. delicata squash, peeled, seeded, and cut into 1/2 inch pieces (about 2 cups)
1 lb. pears, peeled, seeded, and cut into 1/2 inch pieces (about 2 cups)
2 medium onions, sliced very thinly
4 cups chicken or vegetable stock
2 tablespoons olive oil
1 tablespoon white wine vinegar
Sea salt, to taste
In a large pot, sweat the onions with the olive oil and a large pinch of salt over medium heat until the onions are softened and sweet, about 8-10 minutes. Add the pears, squash, and a large pinch of salt, and continue to cook until slightly softened.
Add the stock and vinegar and cook until the squash is fully tender, 15-20 minutes. Remove the pot from the heat and puree with an immersion blender or a normal blender until the soup is very smooth. Adjust the soup for seasoning and serve in a warm bowl.