Creamy Spiced Pear and Butternut Squash Bisque
This Creamy Spiced Pear and Butternut Squash Bisque harmoniously marries the sweetness of ripe pears with the earthy richness of butternut squash, creating a comforting bowl perfect for cool evenings. With aromatic spices like cumin and ginger, this soup is not only creamy and satisfying but also bursting with flavor. Ideal for a cozy dinner or as an elegant starter for guests, this bisque is sure to turn heads and warm hearts. Served with a dollop of yogurt and a sprig of rosemary, it elevates any dining experience.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Butternut squash
2 1/2 lb (peeled, seeded, and cubed)
Olive oil
2 tablespoons (for sautéing)
Onion
1 medium (peeled and finely chopped)
Carrot
1 medium (peeled and finely chopped)
Garlic clove
1 (peeled and minced)
Fresh gingerroot
2 tablespoons (peeled and finely minced)
Pears
2 (halved, cored, and diced)
Low sodium chicken broth
3 cups (for soup base)
Fresh rosemary
2 sprigs (3 inches each)
Ground cumin
1 teaspoon (for seasoning)
Paprika
1/2 teaspoon (for seasoning)
Salt
1/2 teaspoon (to taste)
Ground black pepper
1/4 teaspoon (to taste)
Lemon juice
2 tablespoons (freshly squeezed)
Instructions
1
Begin by peeling, seeding, and cubing the butternut squash. Cut off a slice from the top and bottom to stabilize it, then carefully slice it in half and scoop out the seeds. Cube the flesh into bite-sized pieces and set aside.
2
In a large saucepan, heat the olive oil over medium heat. Once hot, add the finely chopped onion and carrot. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
3
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4
Add the cubed butternut squash, diced pears, and the chicken broth to the pan. Toss in the fresh rosemary, ground cumin, paprika, salt, and black pepper. Stir well to combine.
5
Raise the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for approximately 20 minutes or until the squash and pears are very tender.
6
Once cooked, allow the soup to cool for a few minutes before transferring it in batches to a food processor or high-speed blender. If using a blender, blend until completely smooth for a velvety texture.
7
Return the pureed soup to the saucepan and reheat over medium-low heat until steaming but not boiling. Stir in the lemon juice and adjust the seasoning with salt and pepper to taste.
8
Serve the bisque hot, garnished with a dollop of plain nonfat yogurt and a small sprig of rosemary for a touch of elegance.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Spiced Pear and Butternut Squash Bisque?
It is a comforting soup that harmoniously marries the sweetness of ripe pears with the earthy richness of butternut squash and aromatic spices.
What are the primary ingredients?
The main ingredients include butternut squash, pears, onion, carrot, garlic, ginger, chicken broth, and various spices.
How is the butternut squash prepared?
The squash should be peeled, seeded, and cubed into bite-sized pieces.
How are the pears prepared for this recipe?
The pears should be halved, cored, and diced.
What is the first cooking step?
The first step is to heat olive oil in a large saucepan and sauté finely chopped onion and carrot for about 5 minutes.
When is the ginger added?
Grated ginger is added along with minced garlic after the onions and carrots have softened, and cooked for 1-2 minutes until fragrant.
How much ginger is needed?
The recipe calls for 2 tablespoons of peeled and finely minced fresh gingerroot.
What spices give the soup its flavor?
The soup is flavored with ground cumin, paprika, salt, and black pepper.
What herbs are used in this bisque?
Fresh rosemary is used, specifically two 3-inch sprigs.
How long should the mixture simmer?
The soup should simmer covered for approximately 20 minutes or until the squash and pears are very tender.
How is the creamy texture achieved?
The cooked mixture is transferred to a food processor or high-speed blender and blended until completely smooth.
Is the soup reheated after blending?
Yes, return the pureed soup to the saucepan and reheat over medium-low heat until steaming but not boiling.
When do you add the lemon juice?
Stir in the lemon juice after the soup has been pureed and reheated.
How is the soup garnished?
Serve the bisque hot garnished with a dollop of plain nonfat yogurt and a small sprig of rosemary.
Is this recipe vegetarian?
While tagged as vegetarian, it uses chicken broth; you can substitute with vegetable broth to make it strictly vegetarian.
How much butternut squash is required?
The recipe requires 2 1/2 pounds of butternut squash.
How many pears does the recipe call for?
The recipe calls for 2 pears.
What size onion is used?
One medium onion, peeled and finely chopped, is used.
How do you stabilize the squash for cutting?
Cut off a slice from the top and bottom of the squash to stabilize it before slicing it in half.
How much cumin is included?
The recipe includes 1 teaspoon of ground cumin.
How much paprika is included?
The recipe uses 1/2 teaspoon of paprika.
What is the recommended salt amount?
The recipe suggests 1/2 teaspoon of salt, or more to taste.
How much broth is needed?
The recipe calls for 3 cups of low sodium chicken broth.
What provides the acidity in the soup?
Freshly squeezed lemon juice (2 tablespoons) provides the acidity.
What type of yogurt is suggested for serving?
Plain nonfat yogurt is recommended for the garnish.
Is the ginger used fresh or dried?
The recipe specifically calls for fresh gingerroot.
How many garlic cloves are used?
The recipe uses 1 garlic clove, peeled and minced.
What is the desired consistency of the bisque?
The bisque should be completely smooth and velvety in texture.
Can this be served as an elegant starter?
Yes, it is described as an ideal elegant starter for guests.
How much black pepper is used?
The recipe uses 1/4 teaspoon of ground black pepper.