PEAR BUTTERNUT BISQUE

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.