Sunday, December 8, 2013

Shallot, Delicata Squash and Pear Soup

This slightly sweet soup is wonderful when served with a swirl of greek yogert and maple syrup. Great when served with with a fresh salad and Alaska wild caught salmon. Yum!

Here is the recipe.


1 tbsp olive oil
8 large shallots, peeled and thinly sliced (about 1/2 pound)
1 pound delicata squash (4 small squash), peeled, seeded and cut into 1/2 inch slices (about 2 cups)
1 pound ripe firm-flesh pears, like Barrlett or Anjou, peeled cored, and cut into 1/2 inch peices (about 2 cups)
1/2 tsp. dried thyme
1 tbsp balsamic vinegar
4 cups chicken or vegetable stock
Real Salt or Kosher salt
Fresh ground black pepper
Greek yogert
Maple syrup


  • Saute shallots in olive oil until golden brown, about 5 minutes, Add squash and pears and cook until slightly softened. and light brown. 7 minutes.
  • Combine thyme and cook 1 minutes. Add vinegar and stock, simmer until squash is softened. 15-20 minutes.
  • Remove from heat and puree until smooth, with an immersion blender or regular vendor. Stir in salt and pepper to taste
  • Serve swirled with Greek yogert and a drizzle of maple syrup.
You can also use Kubota, Butternut and small hubbard squash. We have a great supply of shallots and squash through the fall and winter.

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