Curried Butternut Squash and Pear Bisque
At a birthday dinner party last Sunday, I had the fortunate experience to be seated by a girl named Alex whom I had never met. As it turns out, Alex is a pastry chef at The Sugar Cupcakery in Milford Ohio so food became the subject of much of our conversation. Alex had recently been commissioned out to prepare and serve a complete dinner for a group of friends. As a first course she served Curried Butternut Squash and Pear Bisque. I am grateful that before our dinner was over Alex was kind enough to bookmark her resource for this recipe on my phone. Exactly 2 days later, wah-la, I have made the soup and it is even better that I imagined.
Butternut Squash and Pear Bisque
3 tablespoons unsalted butter
1 large onion, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut in 1-inch cubes
1 large pear, preferably Bosc, peeled, cored and roughly chopped
Kosher salt and freshly ground black pepper
2 teaspoons mild curry powder
4 cups rich chicken stock
2 cups water
1 cup half and half
In a 6-quart soup pot, melt the butter over medium heat. Sauté the onion, stirring often until soft and translucent, 5 to 7 minutes. Add the squash and pear, and season with salt and pepper.
Decrease heat to low, and cook, stirring occasionally until squash is soft and caramelized, about 15 minutes.
Add the mild curry powder, stirring for about 1 minute. Pour in the chicken stock and water; simmer until squash is cooked through, about 30 minutes.
Stir in the half and half and return soup to a simmer. Check the seasonings, and add more salt and pepper, if needed. In batches, carefully purée the soup in a blender, until smooth. Serves 8.
Adapted from memoriesinthebaking.blogspot.com
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