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.