Pear and Butternut Bisque
Created by Mikekey on February 10, 2014
- Servings: 5
- Prep Time: 30m
- Cook Time: 35m
- Recipe #12069
Ingredients
- 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
How to Make
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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.
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Step 2: In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
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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.
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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.
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Step 5: Reheat over medium-low heat, until very hot. Season with pepper and lemon juice.
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Step 6: Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary, if desired.
Nutritional Facts
- 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