Pear, Shallot, and Butternut Squash Soup

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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


  • 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


  1. 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.
  2. Stir in thyme and cook for about 1 minute. Add vinegar and stock. Simmer until squash is completely softened, 15-20 minutes.
  3. Remove soup and puree in the blender until smooth. Add salt and pepper to taste; serve swirled with Greek yogurt or crème fraîche.
  4. Enjoy!

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