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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

Nutrition Information

  • calories 149
  • caloriesfromfat 25 %
  • fat 4.2 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 1.9 g
  • carbohydrate 29.4 g
  • fiber 3.7 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 622 mg
  • calcium 70 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.