Do you ever think about adding pears to your recipes? When we think of pears, we think of a dessert. They are certainly delicious on their own, but try pairing them with vegetables, such as winter squash. The combination of flavors rub off each other creating a magnificent savory dish. As Edward Bunyard said in ‘The Anatomy of Dessert’ :
“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”
Pear, Shallot, and Butternut Squash Soup
Ingredients
- olive oil
- 3 medium shallots, peeled and thinly sliced
- 1 pound Butternut squash, peeled, seeded, and cut into 1/2 inch slices
- 1 pound Anjou pears, peeled, cored, and cut into 1/2 inch pieces
- 1 tbsp. balsamic vinegar
- 4 cups chicken or vegetable stock
- 1/2 tsp. dried thyme
- Salt and Pepper to taste
- Greek Yogurt or Crème fraîche
Instructions
- Heat olive oil in a large pot. Add shallots and cook until slightly browned. Add squash and pears and cook, stirring, until slightly softened, about 8 minutes.
- Stir in thyme and cook for about 1 minute. Add vinegar and stock. Simmer until squash is completely softened, 15-20 minutes.
- Remove soup and puree in the blender until smooth. Add salt and pepper to taste; serve swirled with Greek yogurt or crème fraîche.
- Enjoy!
