Pear and Butternut Bisque

Recipe by Outta Here
READY IN: 1hr 5mins
SERVES: 4-6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
  • 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.
  • 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.
  • Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
  • Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.
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