Best Pear Butternut Bisque Recipes

Pear and Butternut Bisque image

Provided by Outta Here

Categories Pears

Time 1h5m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

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.
In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
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.
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.
Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.

Nutrition Facts : Calories 290.9, Fat 8.4, SaturatedFat 1.4, Sodium 370, Carbohydrate 54.4, Fiber 9.4, Sugar 16.8, Protein 7.4

PEAR BUTTERNUT BISQUE image

Categories Vegan

Yield 6 servings

Number Of Ingredients 14

1 medium butternut squash (approx 2 1/2 pounds)
2 T olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
2 T peeled and minced ginger root
1 pears, diced (I like bosc)
3 cups broth (chicken or vegetable)
2 3" sprigs of rosemary
1t ground cumin
1/2 t paprika
1/2 t salt
1/4 t black pepper
2 T lemon juice

Steps:

Pierce squash with a fork, wrap in paper towels, and bake in microwave 5 minutes. (Makes it easier to cut) Peel, seed, and cut in cubes. In a large soup pan heat the olive oil and add the carrot, onion, garlic and ginger. Saute 5 minutes. Put the squash into the pan, along with the pears, broth, rosemary, cumin, paprika, and salt. Bring to boil and reduce heat. Cover and simmer until the vegetables are very tender. Let the soup cool a bit and then puree in a food processor or blender. Reheat the soup over medium low heat and season with pepper and lemon juice.