Winter Squash and Roasted Pear Soup
Recipe Author: Gracie Schatz
A rich, velvety soup that blends roasted winter squash and sweet pears for a perfectly balanced, seasonal dish. Finished with brown butter, cream, and crispy sage, each bowl is layered with warmth and depth, while a bright pear and shallot topping adds a fresh contrast. It’s an elegant, comforting recipe that feels just a little special.
Ingredients:
- 1 stick butter
- 1 large winter squash (such as Black Futsu)
- 4 Bosc pears
- 1 large leek, cleaned and diced
- 1 bulb fennel, diced
- 1 large white onion, peeled and diced
- 2 cloves garlic, peeled and roughly chopped
- 20 sage leaves
- 1/2 cup dry white wine
- Salt and pepper to taste
- 1 small shallot
- 1/4 cup champagne or white wine vinegar
- 1/2 cup cream
Directions:
To Make the Crispy Sage Leaves and Mignonette:
1. Prepare Sage Leaves: In a small pot over medium-high heat, melt the butter until it bubbles. Add the sage leaves and cook until they turn dark green. Remove them with a fork and place on a plate lined with paper towels. Continue to cook the butter until golden brown particles settle at the bottom of the pot. Remove from heat and keep warm.
2. Prepare Mignonette: Finely dice the shallot and cover it with white wine or champagne vinegar. Finely dice one pear and add it to the shallot mix. Season with salt and pepper. Set aside.
To Make the Soup:
1. Preheat Oven: Set to 400°F (200°C).
2. Roast Vegetables: Remove the stem and butt end of the squash and cut it in half. Scoop out the seeds. Rub the squash with olive oil and sprinkle generously with salt. Place cut side down on a sheet tray. Cut the stems off the pears, cut them in half length-wise, scoop out the seeds, and place face down on the sheet tray. Roast until tender and easily punctured with a fork, about 20-30 minutes.
3. Sauté Aromatics: In a large pot over medium-high heat, sauté the fennel, onion, garlic, and leeks with a generous pinch of salt until fragrant and translucent. Add the wine and 2 quarts of water or broth. Bring to a boil and then reduce to a gentle simmer for 15 minutes.
4. Blend Soup: Scoop the roasted squash from its skin and add it to the pot along with the roasted pear. Simmer for an additional 5 minutes. Transfer the mixture in batches to a blender and puree until smooth. Slowly stream in the brown butter and cream. Taste and adjust seasoning with salt and pepper.
5. Serve: Ladle the soup into bowls. Top with a spoonful of the pear and shallot mignonette, a couple of crispy sage leaves, and a sprinkle of cracked black pepper. Enjoy!
