Pear and Butternut Bisque
Recipe: #12069
February 10, 2014
Categories: Pear, Squash, Sunday Dinner, Gluten-Free, High Fiber, Kosher, No Eggs, Non-Dairy, more
"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."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (627.5 g)
- Calories 269
- Total Fat - 9.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 81.8 mg
- Sodium - 1043.7 mg
- Total Carbohydrate - 43.8 g
- Dietary Fiber - 8.3 g
- Sugars - 17.4 g
- Protein - 7.4 g
- Calcium - 128 mg
- Iron - 3.1 mg
- Vitamin C - 45.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 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.
Step 2
In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
Step 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.
Step 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.
Step 5
Reheat over medium-low heat, until very hot. Season with pepper and lemon juice.
Step 6
Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary, if desired.
Tips
No special items needed.
1 Reviews
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