Curried Squash-and-Pear Bisque

Shared by Jen at November's RS Meeting
Yields 8 servings (serving size: 1 1/4 cups)

Ingredients

1 Butternut squash (about 2 3/4 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

2 (14 1/2-ounce) cans vegetable broth

2 1/2 teaspoons curry powder

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 cup half-and-half

1 small Bartlett pear, cored and thinly sliced (garnish)

Preparation

Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. OR place face down in a glass casserole dish, cover tightly with Saran wrap, and cook in the microwave on HIGH for 15 minutes. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.

Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes. Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.