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Pear, Shallot, and Delicata Squash Soup


  • 2 tbsp. olive oil
  • 4 medium shallots, peeled and thinly sliced
  • 1 lb. delicata squash, peeled, seeded, and cut into ½ inch slices
  • 1 lb. ripe firm-fleshed pears, like Bartlett or Anjou, peeled, cored, and cut into ½ inch pieces
  • ½ tsp. dried thyme
  • 1 tbsp. balsamic vinegar
  • 4 cups chicken or vegetable stock
  • Kosher salt
  • Fresh-ground black pepper
  • Crème fraîche
  • Maple syrup


Pears and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.

Heat oil in a large pot over medium heat. Add shallots to the oil and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Add squash and pears and cook, stirring, until slightly softened and lightly brown, about 7 minutes.

Stir in thyme and cook until fragrant, about 1 minute. Add vinegar and stock; simmer until squash is completely softened, 15-20 minutes.

Remove soup from heat and puree until smooth, using an immersion blender or regular blender. Stir in salt and pepper to taste; serve swirled with crème fraîche and a drizzle of maple syrup.

Adapted from Saveur