Best 3 Pear Butternut Bisque Recipes
Indulge in the delectable flavors of autumn with our Pear Butternut Bisque, a symphony of sweet and savory flavors that will warm your soul on a chilly day. This creamy and velvety soup features perfectly roasted butternut squash, sweet and juicy pears, and a hint of earthy spices. Topped with crispy fried sage leaves and a drizzle of honey, this bisque is a culinary masterpiece that will tantalize your taste buds.
Accompanying this delightful soup are two equally enticing recipes: a savory Butternut Squash and Black Bean Enchilada Casserole and a sweet and tangy Pear and Ginger Compote. The casserole combines the rich flavors of butternut squash, black beans, and a flavorful enchilada sauce, while the compote offers a refreshing blend of pears, ginger, and a touch of honey.
These recipes are not only delicious but also incredibly easy to prepare, making them perfect for busy weeknights or special occasions. So gather your ingredients, put on your apron, and embark on a culinary journey that will leave you and your loved ones craving for more.
BUTTERNUT SQUASH & PEAR SOUP
Pears give this harvest soup a pleasant sweetness and a nice velvety finish, while curry and ginger provide delightful flavor. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.
Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 527mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
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.
Provided by Outta Here
Categories Pears
Time 1h5m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 290.9, Fat 8.4, SaturatedFat 1.4, Sodium 370, Carbohydrate 54.4, Fiber 9.4, Sugar 16.8, Protein 7.4
BUTTERNUT BISQUE
A delicious dinner is even more memorable when I start with this butternut squash bisque. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. - Marion Tipton, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes. , Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan., Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.
Nutrition Facts : Calories 191 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 439mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 3g protein.
Tips:
- Choose ripe pears: The riper the pears, the sweeter and more flavorful the soup will be.
- Roast the butternut squash and pears: Roasting the vegetables intensifies their flavor and gives the soup a smoky, caramelized taste.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich, flavorful taste.
- Don't overcook the soup: The soup should be simmered until the vegetables are tender, but not mushy. Overcooking the soup will make it bland and watery.
- Serve the soup with a garnish: A garnish of fresh herbs, grated Parmesan cheese, or a drizzle of olive oil will add a touch of elegance and flavor to the soup.
Conclusion:
Pear and butternut squash bisque is a delicious and comforting soup that is perfect for a fall or winter meal. The soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup smooth or chunky, spicy or mild, this recipe is sure to please. So next time you're looking for a warm and flavorful soup to enjoy, give this pear and butternut squash bisque a try.
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