Pear And Butternut Bisque

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 (2 1/2 lb) 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

Recipe

• 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.