Curried Butternut Squash and Pear Bisque


Here is a delicious soup recipe, which I adapted from my best friend Irina. In my family only my daughter and I love pureed soups. I usually make half a portion for us and we enjoy its creamy and velvety texture and spiciness of the curry. I think that this recipe could be made with sweet-potato, pumpkin, zucchini and other squashes.

What you will need

1 butternut squash (about 2 1/2 pounds)

1 tablespoon butter

2 cups chopped peeled Bartlett pear (about 1 pound)

1 1/2 cups thinly sliced onion

2 1/3 cups water

1 cup pear nectar

4 cups vegetable or chicken broth

2 1/2 teaspoons curry powder

1 teaspoon salt

1/4 teaspoon black pepper

1/2 cup half-and-half

1 small Bartlett pear, cored and thinly sliced, for garnish


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