Pear and Butternut Bisque

Ingredients

• 1 (2 1/2 lb)  butternut squash

• 2 tablespoons olive oil
• 1 medium onion, peeled and finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 garlic clove, peeled and minced
• 2 tablespoons fresh gingerroot, peeled and finely minced
• 2 pears, halved, cored and diced
• 3 cups low sodium chicken broth
• 2 sprigs fresh rosemary (3 inches each)
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons lemon juice

Directions

1. 1

   Peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). Set aside.

2. 2

   In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.

3. 3

   Put squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.

4. 4

   Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree). Pour soup into a clean pan.

5. 5

   Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.

6. 6

   Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.