Pear and Butternut Bisque |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
1 (2 1/2 lb) butternut squash |
2 tablespoons olive oil |
1 medium onion, peeled and finely chopped |
1 medium carrot, peeled and finely chopped |
1 garlic clove, peeled and minced |
2 tablespoons fresh gingerroot, peeled and finely minced |
2 pears, halved, cored and diced |
3 cups low sodium chicken broth |
2 sprigs fresh rosemary (3 inches each) |
1 teaspoon ground cumin |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons lemon juice |
Directions:
1. 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. In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
3. 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. 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. Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
6. Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.
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