Roasted Butternut Squash And Pear Bisque

Serving size: 6

ingredients

1 2 pound butternut squash
1 tablespoon unsalted butter
2 Bartlett pear -- peeled and coarsely chopped
1/2 cup onion -- finely chopped
1 tablespoon curry powder
4 cups vegetable or chicken stock -- (prepare using concentrate, powder, or cubes)
1/2 cup half & half
3 tablespoons Cognac or other brandy
1/4 teaspoon salt -- or to taste
1/4 teaspoon freshly ground pepper -- or to taste
Toasted chopped walnuts for garnish

directions

Preheat the oven to 375°F. Cut the squash in half lengthwise; discard the seeds. Place the squash halves, cut side down, on a foil-lined baking sheet. Bake for 45 minutes or until tender. Cool the squash, then remove the pulp (about 2 cups). Melt the butter in a Dutch oven over medium heat. Add the pear and onion; cook until tender, about 10 minutes. Add the curry powder; stir constantly for about 30 seconds. Stir in the squash pulp and the vegetable stock. Increase the heat to high; bring to a boil. Reduce the heat to low; cover and simmer for 20 minutes. Let cool for a few minutes. In several batches, purée the soup in a blender until smooth. Return the soup to the pan. Stir in add the half-and-half, cognac, salt, and pepper. Warm, stirring constantly, over medium heat. (Do not let the soup come to a boil.) Taste and adjust the seasoning. Garnish the servings with walnuts.

notes

Winter squash are harvested at summer’s end and remain available throughout the winter. Butternut is a popular sweet-tasting variety that harbors beta carotene in its rich orange flesh.

Source: Bruce