Curried Squash-and-Pear Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 butternut squash (about 2 3/4 pounds) |
1 tablespoon butter |
2 cups chopped peeled bartlett pear (about 1 pound) |
1 1/2 cups thinly sliced onion |
2 1/3 cups water |
1 cup pear nectar |
2 (14 1/2-ounce) cans vegetable broth |
2 1/2 teaspoons curry powder |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup half-and-half |
1 small bartlett pear, cored and thinly sliced |
Directions:
1. Preheat oven to 375°.
2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.
3. Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes. Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.
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