Squash does not make it to our table very often, but this Spiced Squash, Fennel and Pear Soup was worth the wait! A glorious combination of autumnal ingredients made for a delightful first course.
Spiced Squash, Fennel and Pear Soup
Uh, oh. The forbidden “F” word is in the title of this recipe. Years ago, I made a fabulous pork chop dish with sauteed onions, artichoke hearts and fennel. You’d think I had served the hubby brains or entrails. Fennel went to the top of his list of horrible foods. Of course, I thought it was one of the most marvelous pork dishes I had made in years.
So when I saw the title of this soup, I didn’t dare mention what else was in it besides squash. I’m still a bit amazed that Bill has even eaten and enjoyed a squash soup and was willing to sample this one.
One Thumbs Up, One Thumbs Down
First, I roasted two acorn squash in a 425º oven for about 45 minutes. Chunks of the flesh were added to sauteed onions, fennel, celery and garlic. Ginger, cumin, nutmeg and a strip of orange zest gave a lovely zing of flavor. Chicken broth and pears were also added to the pot as it simmered till all the flavors were incorporated.
The soup was then pureed before serving and garnished with creme fraiche (I had some mascarpone and used that instead) and pepitas. I thought it was wonderful. Bill’s review was a bland, “OK.” I guess it could have been a whole lot worse, and I still haven’t mentioned the secret forbidden ingredient.
The publishers of Around My French Table have asked us not to share this Spiced Squash, Fennel and Pear Soup recipe, but I encourage you purchase this fabulous cookbook.