When baby girl saw me set this down to photograph it, she made a beeline for the bowl. I get it, because I can’t get enough of it either. I made it last night and ate so much that I had that stomach-bursting feeling that comes from too much soup. I woke up this morning and photographed it and ate another giant bowl. It’s meant to be for Thanksgiving dinner so I’ll have to slow down a bit if I want to have any left for everyone else.
- 2 Delicata squash, halved and cored
- 2 ripe pears, halved and cored
- 1 large sweet onion, diced
- 4 tbsp butter
- 2 1/4 cups stock
- 2 tbsp heavy cream
- 1/2 lemon
- 1 tsp curry
- 1/4 tsp coriander
- 1/4 tsp nutmeg
- Balsalmic glaze, for garnish
1. Preheat oven to 375 degrees
2. Lay Delicata on baking sheet covered with foil or Silpat. Drizzle with olive oil and sprinkle on salt and pepper, roast at 375 with flesh side down. When squash is soft to the touch (about 40 minutes), pull out of oven and turn over and let cool.
3. Lay pears on same baking sheet. Drizzle with olive oil, salt, pepper, and roast at 375 with flesh side down. Length of time will depend on ripeness of pears. Don’t overroast or they turn into mush. Pull out of oven when pears are soft to the touch and let cool.
4. Brown butter in large heavy-bottomed pot and add onions. Cook onions, stirring occasionally until they turn golden and start to brown.
5. Scoop flesh out of cooled squash and pears. Add to onion mixture.
6. Add stock, cream, lemon, curry, coriander, and nutmeg. Simmer together for 5-10 minutes. Blend until creamy.
7. Scoop into bowls and garnish with balsalmic glaze.