Curried Squash-and-Pear Bisque

Curried Squash-and-Pear Bisque Recipe


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

Recipe from

Cooking Light

Nutritional 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


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


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.

October 2000
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