Curried Squash-And-Pear Bisque

[Guest guest]

* Exported from MasterCook *

 

Curried Squash-And-Pear Bisque

 

Recipe By : Cooking Light Magazine, October 2000, page 160

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Inspired Vegetarian--Madison

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

29 ounces canned 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

 

1. Preheat oven to 375 degrees.

 

2. Cut squash in half lengthwise; discard seeds and membrane. Place

squash halves, cut sides down, on a baking sheet; bake at 375 degrees 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; saute 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 pureed 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.

 

Yield: 8 servings (serving size: 1-1/4 cups).

 

From Deborah Madison's Inspired Vegetarian column.

 

CALORIES 149 (25% from fat); FAT 4.2g (sat 2g, mono 1g, poly 0.2g); PROTEIN

1.9g; CARB 29.4g; FIBER 3.7g; CHOL 10mg; IRON 1mg; SODIUM 622mg; CALC 70mg

 

 

 

- - - - - - - - - - - - - - - - - -