Here’s a recipe for a sweet, rich soup using fresh produce in season – butternut squash and pears!
Curried Squash-and-Pear Bisque Cooking Light, Inspired Vegetarian by Deborah Madison 1 butternut squash
1 tablespoon butter
2 cups chopped peeled Bartlett pear
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 tsp curry powder
1/2 tsp salt
1/8 tsp black pepper
1/2 cup half-and-half
1 small Bartlett pear, cored and thinly sliced
Preheat oven to 375 degrees. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut side down, on a baking sheet. Bake for 45 minutes or until tender. Cool. Peel squash and mash pulp. Set aside 3 1/2 cups pulp and reserve remaining squash for another use.
Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; saute 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 the mixture in a blender and process until smooth. Pour pureed mixture into a large bowl and repeat procedure with remaining squash mixture. Return mixture to pan and stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls and garnish into pear slices.
Yields 8 servings.
For this recipe, it helps to roast the squash ahead of time. In fact, I did everything in advance and then pureed the soup right before dinner. And, if you have one of those handy-dandy handheld blenders, that’s even better than using a blender. Enjoy!