Ingredients
-
1
-
2
-
1
-
1
-
1
-
2
-
2
-
3
-
2
-
1
-
1/2
-
1/2
-
1/4
-
2
-
Directions
Pear and Butternut Bisque,I found this years ago in the local paper. It was adapted from a recipe by Elizabeth Riely. I like to add more cumin than called for.,used regular chicken broth and omitted the salt, I also used smoked paprika and did not use cumin. Other then that, I followed recipe as listed with very tasty results. DH grabbed the entire pot and brought it to camp with him, so that warrants a 5 star rating!! Thanks for sharing your recipe Mike.,Think is FANTASTIC as is, TRUE! VERY healthy, LOVE the pear/butternut combination too! GREAT on a cold winter’s night for me! Thank you for another wonderful recipe!
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Steps
|
1
Done
|
Peel, Seed and Cube Squash. (cut Off a Slice from Top and Bottom and Stand Squash on End to Cut Down the Middle). Set Aside. |
|
2
Done
|
in a Large Pan, Heat Oil Over Medium Heat. Add Onion, Carrot, Garlic and Ginger. Saute 5 Minutes. |
|
3
Done
|
Put Squash and Remaining Ingredients (except Pepper and Lemon Juice) Into Pan. Bring to a Boil, Reduce Heat, Cover and Simmer 20 Minutes. the Vegetables and Pears Should Be Very Tender. |
|
4
Done
|
Let Soup Cool a Bit and Puree in Batches in a Food Processor or Blender. ( I Find a Blender Gives a Smoother Puree). Pour Soup Into a Clean Pan. |
|
5
Done
|
Reheat Over Medium-Low Heat, Unti Very Hot. Season With Pepper and Lemon Juice. |
|
6
Done
|
Garnish With a Dollop of Plain Nonfat Yogurt and a Small Piece of Rosemary. |
