Butternut Squash-Pear Bisque

As previously mentioned in a few posts ago, I've got a yummy new fall cookbook called A Harvest of Pumpkins and Squash: Seasonal Recipes. It's the perfect time to try all the wonderful recipes in here especially since our CSA is usually filled with winter squash such as the butternut squash needed in this recipe.

Butternut Squash-Pear Bisque
2 tbsp butter
1 medium onion, diced
1 medium butternut squash; peeled, seeded, and cut into 1-in chunks
1 large Anjou pear; peeled, halved, cored, and cut into chunks  
     I used whatever pear I already had in the fridge
1 parsnip or carrot; peeled and cut into chunks
    I used a parsnip
1 qt low-sodium chicken broth
1 bay leaf
1 tbsp honey
1/2 tsp dried thyme
Salt and freshly ground pepper to taste
1/2 cup heavy cream or whole milk
1/2 cup shredded Cheddar cheese
    I topped the soup with Gruyere cheese

Here are the main ingredients!

In a large pot, melt the butter (I used half the butter and some evoo) over medium heat. Add the onions and saute until translucent, 8 minutes. Add the squash, pear, and parsnip and saute for a few minutes longer. Raise the heat to high and add the broth, bay leaf, honey, and thyme. Season lightly with salt. Bring to a boil, reduce the heat to low, and simmer until the squash is very soft, about 15 minutes.

Simmering away.
Remove the bay leaf and let the soup cool slightly. Working in 2 or 3 batches, in a blender or foot processor fitted with the metal blade, process the soup to a smooth puree. Alternatively, use an immersion blender to puree the soup in the pot. 

The man in charge.
Return the soup to the pot if necessary and stir in the cream. Taste and adjust the seasoning with salt and pepper. Stir over low heat until the soup is hot throughout. Ladle into bowls and garnish with the cheese or garlic croutons. Serve immediately.

Such a pretty color, perfect for fall. We'd suggest adding something to the meal with a little protein.

1 comment:

  1. Don't know if I would have ever thought about that combination of ingredients, but I love pears and really enjoyed butternut squash when I tried it.