Creamy Butternut Squash and Pear Bisque
Yield: about 2 quarts of soup
The combination of butternut squash and pears is at its finest when infused with warm coriander and coconut milk. Serve this spicy-sweet and creamy bisque with rustic bread and artisan cheeses.
- 1 (about 1 1/2 pounds) butternut squash Add to list
- 3 tablespoons high-heat oil Add to list
- 2 teaspoons ground or crushed coriander seeds Add to list
- 1 onion, peeled and chopped Add to list
- 2 ripe pears, chopped Add to list
- 4 cups vegetable Add to list
- 2 tablespoons sweet chili sauce Add to list
- Salt and pepper, to taste Add to list
- 1 cup coconut milk Add to list
Preheat oven to 350° F. Cut squash, crosswise, into several sections and roast for 30 to 40 minutes, or until a knife inserts easily into the flesh. Cool slightly, scoop out the soft flesh (removing any seeds) and coarsely chop. You should have about 2 cups.
You may make the soup right away or refrigerate the cooked squash for up to 3 days.
In a heavy pot, heat oil over medium heat and toast coriander for a scant 10 seconds. Add onions and pears and sauté until onions are soft, about 5 minutes. Add squash, broth, chili sauce and season with salt and pepper. Simmer for 10 minutes. Stir in coconut milk.
Either puree with an immersion bender or allow to cool slightly and puree in batches in a food processor or blender.
Each serving: 180 cal, 11g fat (6g sat), 0mg chol, 150mg sodium, 19g carb, 4g fiber, 8g sugars, 2g protein
Recipe by, PCC Chef