Curried Squash-and-Pear Bisque

Yield: 8 servings (serving size: 1 1/4 cups)

Ingredients

• 1  butternut squash (about 2 3/4 pounds)
• 1  tablespoon  butter
• 2  cups  chopped peeled Bartlett pear (about 1 pound)
• 1 1/2  cups  thinly sliced onion
• 2 1/3  cups  water
• 1  cup  pear nectar
• 2  (14 1/2-ounce) cans vegetable broth
• 2 1/2  teaspoons  curry powder
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1/2  cup  half-and-half
• 1  small Bartlett pear, cored and thinly sliced

Preparation

Preheat oven to 375°.

Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.

Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes. Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.

Nutritional Information

Calories:

149 (25% from fat)

Fat:

4.2g (sat 2g,mono 1g,poly 0.2g)

Protein:

1.9g

Carbohydrate:

29.4g

Fiber:

3.7g

Cholesterol:

10mg

Iron:

1mg

Sodium:

622mg

Calcium:

70mg