I have an abundance of pears so I decided on making a pear soup. One of my favorite soups is Pear & Parsnip Soup but I didn’t have any parsnips. I had a delicata squash though and thought it looked promising.
- 2 TBSP olive oil
- 2 cups diced yellow onion
- 1 tsp dried thyme
- 1 Delicata squash
- 3 small pears or 2 large pears
- 1/4 cup white wine
- 32 oz. or 4 cups of vegetable broth
- salt and pepper
- kosher salt
I put my soup kettle on a low medium with the olive oil. I added the diced onions and dried thyme, letting them slowly cook until transparent.
Meanwhile, I peeled and chopped up the squash, reserving the seeds. It made about 2 cups of chopped up squash, perhaps a little bit over. Adding the squash to the pot, I stirred and let cook for 3 to 5 minutes. While they cooked, I peeled and chopped up the pears and added them to the pot and let it cook a couple more minutes before tossing in the wine and the broth. I turned up the heat so it began to simmer and let cook for about 20 minutes.
While the soup was cooking, I rinsed the seeds in water and cleaned away the stringy pulp. Pushing the pulp against the strainer mesh helped in cleaning it away. I then heated a cast iron skillet in a dry pan with no oil to a notch above medium. I tossed the seeds in and toasted them with some kosher salt until toasty brown, stirring frequently so they did not burn. These I set aside for garnish.
I let the soup cook until the squash was tender and puréed with an immersion blender. Serving with a few squash seeds on top, it was a delicious soup. The flavor of the wine comes through without overpowering the soup. The sweetness of the pears and the squash make it lush and slightly sweet. It is a light and refreshing soup. This makes six servings.