Curried Butternut Squash and Pear Bisque

By • September 15, 2011 8 Comments

19 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Here is a delicious soup recipe, which I adapted from my best friend Irina.
In my family only my daughter and I love pureed soups. I usually make half a portion for us and we enjoy its creamy and velvety texture and spiciness of the curry.
I think that this recipe could be made with sweet-potato, pumpkin, zucchini and other squashes.

Serves 6-8

  • • 1 butternut squash (about 2 1/2 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
  • • 4 cups vegetable or chicken broth
  • • 2 1/2 teaspoons curry powder
  • • 1 teaspoon salt
  • • 1/4 teaspoon black pepper
  • • 1/2 cup half-and-half
  • • 1 small Bartlett pear, cored and thinly sliced, for garnish
  1. Preheat oven to 375°. Peel and 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.
  2. Cool. 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, pear nectar, broth, salt and black pepper.
  4. 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 with remaining squash mixture.
  5. 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.

More Great Recipes: Soups|Fruit|Vegetables|Curries

💬 View Comments ()