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.
Outstanding soup! I made this recipe many years ago and then lost the recipe. Glad to find it again. The first time I made it, I wanted to be sure to have a pear flavor so I substituted some of the vegetable broth with more pear nectar. Don't do it! It made it too, sweet. Recipe is great as written! Do nt remember it being gritty.
I love this soup! The smell of the cooking onions and pears together is heavenly. Made it for our teacher luncheon at school and it was the favorite. They wanted the leftovers the next day and the recipe. Needs no adjustments.
Delicious and light! I didn't get any pear grit whatsoever, in fact the texture was one of the smoothest I've ever tasted. You just have to let the pears sit for a while to let them ripen completely. My bisque turned out to be a bit on the sweet and sour side, so next time I would probably use less pear. Something tells me it will also be excellent with a hint of hot peppers. Would definitely make again. Even though it takes a while to prepare, the aromas that fill your kitchen throughout the process are definitely worth it! Fantastic as an appetizer!
Incredibly creamy and unbelievably tasty. A new favorite in our family, for sure. The two of us had it for lunch for three days and never got tired of it. Pear nectar is a great ingredient. If you have a dehydrator, the leftover nectar makes a great fruit roll.
Excellent dish! The pear added a very flavorful undercurrent to the soup. I used very ripe pears to avoid any grit. For a super fast version, I have used canned pumpkin with equal results. I will make this again.
Looked for pumpkin soup and instead found your high ratings for this bisque. Followed the instructions but subbed fresh sugar pumpkin, apple for the pear, and apple juice concentrate for the pear nectar. Perhaps will re-do this winter with the butternut/pear combo but pumpkin/apple was excellent.
A very good soup. I used fresh Bosc pears and whole milk ( the new half & half). and served this with CL's Grilled Salmon with Apricot-Mustard Salmon using the left over pear juice in lieu of apricot nectar and its attached recipe of Parmesan-Spinach Orzo. Just click on "Sophisticated Salmon Dinner" on left side of recipe. (FYI- Jumex canned pear nectar can be found for around 50 cents in the Mexican food section of the grocery. This is so much cheaper than the bottled health food section version.)
Absolutely loved this recipe. Great for guests. Not a big fan of squash, but loved it in this. I didn't mind the texture, some reviewers didn't like the grittiness of the pears? I haven't used the pear nectar and it turns out great. Cooked the squash for at least 15 more minutes than the recipe stated. Although I haven't tried it yet, this may be good paired with the salsa used in the CL Red Lentil Mulligatawny with Apple-Celery Salsa recipe (another absolute favorite!). Used homemade curry powder. Wonderful recipe!
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