Recipe

Butternut Squash & Pear Bisque

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Photo by Experimental Culinary Pursuits

This recipe was entered in the contest for Your Best Butternut Squash
Chef
Experimental Culinary Pursuits's Notes: This is my go-to feel good recipe to chase away any cold weather blues. The richness of the coconut milk, warmth of the curry, and the nuttiness of the pistachios come together to form a perfect...
This is my go-to feel good recipe to chase away any cold weather blues. The richness of the coconut milk, warmth of the curry, and the nuttiness of the pistachios come together to form a perfect symphony. A favorite variation of mine is to use pears, which has a sweeter and less tart quality than apples, making this one of my favorite things to make in the Fall.

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Serves 4

1 medium butternut squash Ask a question about this ingredient

2 pears Ask a question about this ingredient

4 cups vegetable broth Ask a question about this ingredient

14 ounces coconut milk Ask a question about this ingredient

1-2 tablespoon curry powder Ask a question about this ingredient

1 handful crushed pistachios Ask a question about this ingredient

1-2 dash salt & pepper, to taste Ask a question about this ingredient

1 tablespoon chili powder Ask a question about this ingredient

Attack the Butternut Squash with purpose, penetrate it’s stubborn outer layers to get into the aromatic earthy inner deliciousness. Then cut into 1 inch cubes
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Peel, core and cut the pears into about the same size as butternut squash
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Cook the butternut squash in vegetable broth, bringing to a boil until squash is tender.
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In small batches, puree the squash & pears along with the vegetable broth in a blender or food processor until smooth.
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Transfer the puree back into the pot and stir in coconut milk, curry powder, and some salt & pepper to bring out flavor as needed.
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Simmer for 10 minutes until flavors are well integrated
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Spoon the bisque into bowls and top with crushed pistachios
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Fill up your tummy with steamy goodness
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1 Comment on Butternut Squash & Pear Bisque

pamelalee added 7 months ago

We had this delicious soup for dinner tonight with toasted brie sandwiches. I love the sweet pear flavor with the butternut squash and the creamy addition of coconut milk. My only addition was 1/2 onion that I sauteed with the chopped pears.