Ingredients
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1 2 1/2 lb butternut squash
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2 tablespoons olive oil
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1 Medium Onion Peeled and Finely Chopped
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1 Medium Carrot Peeled and Finely Chopped
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1 Garlic Clove Peeled and Minced
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2 Tablespoons Fresh Gingerroot Peeled and Finely Minced
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2 Pears Halved Cored and Diced
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3 cups low sodium chicken broth
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2 Sprigs Fresh Rosemary (3 Inches Each)
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1 teaspoon ground cumin
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1⁄2 teaspoon paprika
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1⁄2 teaspoon salt
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1⁄4 teaspoon ground black pepper
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2 tablespoons lemon juice
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Directions
Prep Time: 20 m | Cook Time: 1hr 5mins | Serves: 4-6
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.”,I 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
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1
Done
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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. |
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2
Done
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In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice. |
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6
Done
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Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary. |
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