Curried Butternut Squash and Pear Bisque

Curried Butternut Squash and Pear Bisque
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Curried Butternut Squash and Pear Bisque

USA Pears

Curried Butternut Squash and Pear Bisque

This is easy-to-make soup uses water instead of stock. Pears, winter squash, and apple cider all appear on farm stands at about the same time, and their varying degrees of sweetness have a natural affinity for one another. Curry powder adds an exotic kick and helps balance the sweetness of the other ingredients. Recipe courtesy of chef Vitaly Paley.

4
Servings
508
Calories Per Serving
Deliver Ingredients

Notes

I always season long preparations like soups or stews at the beginning of the cooking and adjust to taste at the end. Seasoning early means the salt and pepper get absorbed more evenly for a more balanced and uniform flavor.

Reprinted with permission from The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest by Vitaly Paley. Published by Ten Speed Press, a division of Random House.

Ingredients

  • ¼  Cup  extra-virgin olive oil
  • large onion, halved and thinly sliced
  • 1 ½  Pound  butternut squash, peeled, seeds and strings scooped out, cut into 1-inch cubes
  • large pear, preferably Bosc, peeled, halved, cored, and coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 4 ½  Teaspoons  mild curry powder
  • 1  Cup  apple cider
  • 3  Cups  water
  • 1  Cup  heavy cream
  • Creme fraiche, for garnish
  • Dill sprigs, for garnish

Directions

In a 6-quart pot, heat the olive oil over medium heat. Sauté the onions, stirring frequently, until soft, about 5 minutes. Add the squash and pear and season with salt and pepper. Decrease the heat to low and cook, stirring occasionally, until the squash softens and caramelizes slightly, about 15 minutes.

Add the curry powder and continue stirring for 1 minute to let the curry flavors bloom. Pour in the apple cider. Increase the heat to medium, add the water, and simmer until the squash is completely cooked through, about 30 minutes.

Stir in the cream and return the soup to a simmer. Season with salt and pepper. In batches, carefully liquefy the hot soup in a blender.

To serve, pour the soup into bowls and garnish with a dollop of crème fraîche and dill sprigs.

This soup can be made a day in advance, cooked in an ice-water bath, and refrigerated overnight.

Nutritional Facts

Total Fat
18g
26%
Sugar
41g
46%
Saturated Fat
6g
25%
Cholesterol
30mg
10%
Carbohydrate, by difference
83g
64%
Protein
11g
24%
Vitamin A, RAE
303µg
43%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
234mg
23%
Choline, total
25mg
6%
Fiber, total dietary
11g
44%
Fluoride, F
2µg
0%
Folate, total
85µg
21%
Iron, Fe
12mg
67%
Magnesium, Mg
109mg
34%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
320mg
46%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
301mg
20%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
311g
12%
Zinc, Zn
2mg
25%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.