PEAR AND BUTTERNUT BISQUE

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Pear and Butternut Bisque image

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.

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

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