French Fridays with Dorie: Spiced squash, fennel, and pear soup

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!

Want to join French Fridays with Dorie? Join here.

French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.


33 thoughts on “French Fridays with Dorie: Spiced squash, fennel, and pear soup”

  1. 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.

  2. 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!

  3. 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.

  4. 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 ~

  5. 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.

  6. Oooo the fennel frond looks so delicate! Agree that this soup is quick to make. I got mine done and photographed before work!


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