Pear and Butternut Bisque

I found this years ago in the local paper. It was adapted from a recipe by Elizabeth Riely. I like to add more cumin than called for.

• Ready In: 1 hr 5 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 1 (2 1/2lb)  butternut squash
• 2  tablespoons olive oil
• 1  medium onion, peeled and finely chopped
• 1  medium carrot, peeled and finely chopped
• 1  garlic clove, peeled and minced
• 2  tablespoons  fresh gingerroot, peeled and finely minced
• 2  pears, halved, cored and diced
• 3  cups low sodium chicken broth
• 2  sprigs fresh rosemary (3 inches each)
• 1  teaspoon ground cumin
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2  tablespoons lemon juice

Directions

1. Peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). Set aside.
2. In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
3. Put squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.
4. Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree). Pour soup into a clean pan.
5. Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
6. Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.