Creamy Butternut Squash and Pear Bisque
Yield: About 2 quarts of soup
The combination of golden butternut squash and ripe pears is at its finest when infused with warm coriander and coconut milk. Serve this spicy-sweet and creamy bisque, so redolent of crisp fall days, with rustic bread and any of the amazing artisan cheeses found at PCC.
- 1 butternut squash, about 1 1/2 pounds Add to list
- 3 tablespoons vegetable oil Add to list
- 2 teaspoons ground or crushed coriander seeds Add to list
- 1 medium onion, peeled and chopped Add to list
- 2 ripe pears, chopped Add to list
- 4 cups vegetable or chicken broth Add to list
- 2 tablespoons sweet chili sauce Add to list
- Salt and freshly ground pepper to taste Add to list
- 1 cup coconut milk Add to list
For the squash
Preheat oven to 350° F. Cut the squash, crosswise, into several sections and roast it in the oven for 30 to 40 minutes, or until a knife inserts easily into the flesh. Cool it slightly, scoop out the soft flesh (removing any seeds), and chop it coarsely. You should have about 2 cups.
You may make the soup right away or refrigerate the cooked squash for up to 3 days.
For the soup
In a heavy pot, heat the oil over medium heat and toast the coriander for a scant 10 seconds. Add the onions and pears and sauté until the onions are soft, about 5 minutes. Add the squash, the broth, the chili sauce and season with salt and pepper. Simmer for 10 minutes. Stir in the coconut milk. Either puree with an immersion bender or allow to cool slightly and puree in batches in a food processor or blender.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.