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Delicata Squash and Pear Soup | Great Performances

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SEP
22
2015
Delicata Squash and Pear Soup
Recipes and Food
by Andrew Luzmore, Katchkie Farm Intern

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.

Ingredients:

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

Method:

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. 



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