Soup nourishes the soul.
It's one pot comfort.
Yet it can (and likes to) dress up and go out.
Pear, shallot, and delicata squash soup
Slightly adapted from Saveur
Makes 4-6 servings
2 TBSP olive oil
4 medium shallots, peeled and thinly sliced
1 lb delicate squash, peeled, seeded, and cut into ½-inch half moon slices (about 2 cups)
1 lb ripe but firm pears (I used Bosc; use Bartlett, Anjou or another), cored and chopped into ½-inch pieces (I didn't bother to peel), about 2 cups
½ tsp dried thyme OR 4 branches of fresh thyme
1 TBSP balsamic vinegar
4 cups vegetable stock
Kosher salt, to taste
Black pepper, to taste
Heat oil in a large heavy-bottom pot or Dutch oven. Add sliced shallots and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the sliced squash and chopped pears and cook about 7 minutes, or until slightly softened.
Add thyme and stir, cooking about 1 minute. Add the vinegar and stock and simmer 15-20 minutes, until the squash and pears are completely tender.
Remove soup from heat and puree with an immersion blender, or in a traditional blender in batches. Stir in salt and pepper to taste and serve with creme fraiche swirled in.