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Pear and Butternut Bisque

Here's how you make Pear and Butternut Bisque
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  • Servings: 5
  • Prep: 30m
  • Cook: 35m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 1/2 pounds butternut squash
  • 2 tablespoons oil (olive oil)
  • 1 medium yellow onion, peeled and finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 garlic clove, peeled and minced
  • 2 tablespoons 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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