Recipe development is a process of trial and error, as my husband will attest to. He is required to eat all the mistakes. This soup came about because I had an abundance of pears. When pears come into season, I can’t help but buy all the varieties, and arrange them in bowls and platters on my kitchen counter, like a still-life arrangement. I don’t actually like the taste or texture of pears, I just love to look at them, because of their beautiful shape. The way the light hits and hugs their curves is mesmerizing to me.
I had a friend in junior high school, whose mom would buy a bunch of bananas every week, and arrange them in a bowl in the centre of their kitchen table. No one in the family liked bananas, but she loved the way they looked, so at the end of the week she would just throw them out and buy a new bunch. Determined to not be wasteful with my pears, I created this soup.
I thought that delicate floral flavour of pears would work well with butternut squash. The first time I made it, I simply sautéed a mirepoix (carrots, onions and celery) and added peeled diced squash and pears. I tipped in a few cups of vegetable stock and simmered until soft and then pureed it. When I tasted, I was so disappointed. It was bland and reminded me of the jarred baby food I used to buy when my kids were tiny.
For the second round, I roasted the squash and pears first. The benefit of this, aside from a more concentrated flavour from the caramelization process, was that there was no need to peel the squash. I just cut it in half, scooped out the seeds and roasted it cut side down, until tender. This version was better but still a bit bland. I was looking for a punch of flavour, something to warm me from the inside.
For round three, I ditched the carrots and celery, so that the squash and pears would be the dominant flavours. I added some freshly grated ginger and Aleppo pepper to the sautéed shallots. The ginger added a hum of spice and the Aleppo pepper added a second subtle note of heat. If you have never tried Aleppo pepper, you must. My little sister introduced me to it many years ago and I have become a convert. I almost never use red pepper flakes anymore. Aleppo has a bright fruity quality that tempers the moderate heat. I love to sprinkle it on mashed avocado on toast and top it with a fried egg.
I topped the soup with a drizzle of thinned out yogurt and sprinkled on some pumpkin seeds for crunch. In the first image of this post, I got extra fancy and added a pear chip. They are simple to make, and I have included the instructions in the recipe if fancy is how you roll. Fresh pear slices also make a pretty garnish. The soup freezes beautifully, so tuck away any leftovers in the freezer for another day.
