Pear, Shallot, and Delicata Squash Soup | Saveur

Name: Pear, Shallot, and Delicata Squash Soup | Saveur
Ingredients: 2 tbsp. olive oil; 4 medium shallots, peeled and thinly sliced (about 2 cups); 1 lb. Delicata squash, peeled, seeded, and cut into 1/2 inch slices (about 2 cups); 1 lb. ripe firm-fleshed pears, like Bartlett or Anjou, peeled, cored, and cut into 1/2 inch pieces (about 2 cups); 1 ⁄ 2 tsp. dried thyme; 1 tbsp. balsamic vinegar; 4 cups chicken or vegetable stock; Kosher salt; Fresh-ground black pepper; Crème fraîche; Maple syrup

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Pears and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup. This recipe was developed by cookbook author Leah Koenig as part of...

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Ingredients

2 tbsp. olive oil
4 medium shallots, peeled and thinly sliced (about 2 cups)
1 lb. Delicata squash, peeled, seeded, and cut into 1/2 inch slices (about 2 cups)
1 lb. ripe firm-fleshed pears, like Bartlett or Anjou, peeled, cored, and cut into 1/2 inch pieces (about 2 cups)
<sup>1</sup>⁄<sub>2</sub> tsp. dried thyme
1 tbsp. balsamic vinegar
4 cups chicken or vegetable stock
Kosher salt
Fresh-ground black pepper
Crème fraîche
Maple syrup