Servings: —
Preheat: 450°
Source: Savory Pear catering – cooking classes, Sonoma, CA
Ingredients
1½ to 2 lb. buttenut squash
1 lb. bosky or bartlett pears
½ c. red onion, diced finely
6 c. homemade chicken stock
¼ tsp. freshly ground pepper
1 tsp. kosher salt
½ cup heavy cream
2 tbsp. apple cider vinegar
Olive oil
Salt and pepper
½ c. crème fraîche
2 tbsp. heavy cream
1 bunch chives, cut into ¾ inch batons
Directions
Cut the top and bottom off the squash. Working carefully, cut the squash in half lengthwise. Rub with enough olive oil to coat and sprinkle with salt and pepper. Place cut side down up on a baking sheet.
Cut the pears in half lengthwise and scoop out the core with a melon baller. Rub with enough olive oil to coat and sprinkle with salt and pepper. Place cut side down on baking sheet. Roast in oven 45-60 minutes or until a skewer punctures skin easily. Remove from oven and let cool.
Once the squash and pears are cool, scoop the flesh from the skins, discarding the skins when finished. Put in a bowl and set aside.
In a large saucepan or small stockpot, heat olive oil over high heat Add onions and let sauté- for 4 minutes or until translucent, stirring every once and a while. Once onions are tender, add the pears and squash, stirring constantly until the mixture is homogenous, about 2 minutes. Add 1 cup of stock at a time, until fully incorporated into mixture. Turn heat down to medium and let simmer 10 minutes to allow flavors to meld. Puree soup to desired consistency. You may need to add more stock or water. Add heavy cream, sat and pepper and simmer 5 minutes. Add cider vinegar here if the soup needs it (which is the “key to flavor”).