Buoyed by the success of Onion and Apple Soup, I decided to tackle an even more daunting combination: Pears and Acorn Squash! I love pears. They are my ‘special treat’ fruit, and thus I don’t want to sacrifice them to experiments. One 6lb. windfall bag on sale later, I learned that pear and banana soft serve is a good idea in theory, but disastrous in execution. I also love squash. To have squash go to waste is also a crime. So to mix the pears and squash in a savoury dish was an absolute no-no under the “thou shalt not mix fruit in savory dishes” kitchen rule.
This recipe is originally from Veganomicon, and has been taunting me ever since my first cover-to-cover study session. The ingredient combination of pears, squash, adzuki beans, and mushrooms sounds so weird that I knew that it had to be delicious. But I hesitated. For years, I hesitated. Finally, I bit the bullet and made the soup. My suspicions were confirmed – this soup is a unique take on the staple squash soup, full of flavour and surprises with every spoonful. I can’t put my finger on what it tastes like – the mushrooms and sesame oil add an Asian earthiness to it, while the squash adds the body. When you think you have it figured out the pear adds a subtle not-sweet but different taste, and the adzuki beans add colour, protein, and their own flavour. Overall it’s a delicious deviation from the norm!
These two soups, although successful, won’t have me trying pineapple on my pizza anytime soon though.
The recipe in addition to being in Veganomicon can be found at the PPK here: Acorn Squash, Pear, and Adzuki Soup.
*Note: In Veganomicon it calls for delicata squash, however I used acorn and it was delicious. Instead of fresh shiitake mushrooms, I used a combination of dried mushrooms and fresh white mushrooms. The dried mushrooms add to the Asian flavour with another textural element to the soup. Highly recommended!