This week’s French Fridays with Dorie recipe is yet another example of why I love Dorie Greenspan’s Around my French Table.
It’s a a wonderfully complex soup in flavour yet one that is so easy to make. It fills the house with the wonderful fall aromas of roasted squash, fennel and spices – ginger, cumin and nutmeg. It takes just under an hour from start to finish (I used pre-diced cubes of squash so they hardly took any time to roast) and is a wonderful combination of sweet (from the pears and the orange peel – though I used zest as well as the fragrant sweetness of fennel) and savoury, from the squash.
A bowl of goodness on a cool autumn day. Another dish I’ll be adding to my cool weather repertoire – thanks Dorie!
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This was delightfully simple, wasn’t it?
And apparently, I have not reached my squash tolerance yet, because I was still fairly excited about this one 🙂
Have a great weekend.
I LOVED this! And I am not “squashed out” yet either!
I love fennel, but never had it with pear – I am intrigued! 🙂
The orange color of your soup really stood out against the blue bowl and accessories. At best, I can only describe mine as being murky beige…but it did taste rather lovely though!
Thanks – I lucked out with the colour of the squash!
What a great idea to use pre-cut squash for the soup. I made this after work and didn’t realize it would take so long because of peeling, cutting, and roasting the squash. I also loved the aroma of the soup while it was simmering. Your soup looks wonderful and your presentation is so pretty.
Yes I have made that mistake before and ended up eating dinner at 10pm !! Live and learn!
Great job ! Funny how even if a recipe falls flat on a FFWD- my family is now convinced that it is due to THEIR tastebuds since they trust Dorie so much 🙂 She has knocked it out of the park one time to many for us to doubt. While this will not be a repeat as is for our tastebuds….Nana and I are excited to use the simple technique to make some different soups. The texture was fabulous ~
LOL that’s TOO funny! Yes the technique is a good one to use for other soups.
I did not have pre-cut squash, but I did peel and chop mine up into cubes before roasting it in order to shorten the time. Whether or not this shortened the overall process or not, I have no idea. But the soup was awfully tasty in the end and that’s what matters.
Definitely so tasty!
Oooo the fennel frond looks so delicate! Agree that this soup is quick to make. I got mine done and photographed before work!
I know right – so perfect!
I’d never have put these together but it sounds marvellous. I do get a bit lazy with my squash sometimes buying cubes in bags when I can’t face cutting it up but it’s five times the price here.
Yes it’s $$ here too but sometimes it’s worth it! You’d love this soup Sarah!
This looks great–and you can see that it has a fabulous silky texture.
It did indeed!
Beautiful photograph of a wonderful sounding soup. Great idea to pre-cube the squash before roasting Mardi.
Yes it really cuts down the time it takes to make and means you can do this one after work!
I was actually quite happy when Bill wasn’t all that impressed…I happily ate the leftovers for the next 3 days! Yours is so pretty~
Yes we ate leftovers for a few days and it just got better and better!
Mmmm soup is hard to photograph! Nice job!
Thanks!
A definite winner and yours looks great in those beautiful blue bowls. Lovely!
Thanks – yes it works well in those bowls!
I love fennel and it turns boring dishes into tasty dishes. I just got this cookbook and should start cooking from it.
Yes it does add an extra layer of flavour!
this is actually one of my go to comfort soup… 🙂
It’s perfect for the cool weather!
Oh, this sounds wonderful! Thank you.
Glad you enjoyed
Beautiful soup… The flavors sound amazing!
It really is wonderful for this time of year!