This bisque has a delightful combination of flavors and will have both family and friends asking for seconds. Both squash and pears are high in fiber; pears being one of the leading fruit sources of fiber. The sweet tasting pear combines with the squash and other ingredients to create a wonderful, rich flavor.
- Preheat electric skillet to 275°F/135°C.
- Cut squash in half, scoop out and discard seeds and membrane. Cut off bottom of each end of squash so squash will sit level in pan and not roll.
- Rinse the 2 halves of the squash in water; do not dry. Place, skin-side down in preheated pan, cover and cook for approximately 55 minutes or until tender. Cool.
- Scoop out squash into medium bowl and mash pulp with the back of a fork. Set aside 3 ½ cups pulp, reserving remaining squash for use at another time.
- Preheat roaster over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, add chopped pear and onion. Sauté approximately 10 minutes or until lightly browned.
- Add squash pulp, water, pear nectar, vegetable broth, curry powder, salt and pepper. When bubbles are rolling, reduce heat to low and partially cover. Simmer for 40 minutes.
- Ladle a portion of the squash mixture into blender or food processor and blend until smooth. Pour pureed mixture into large bowl. Repeat with remaining squash mixture.
- Return squash mixture to electric skillet and stir in cream. Cook over low heat until thoroughly heated, approximately 2 minutes.
- Ladle soup into bowls, sprinkle with paprika and garnish with pear slices.
- Can substitute butternut squash for acorn squash.
- Make ahead - tastes great over the next several days.
- If you have remaining pulp from the squash, use in other recipes within 5 days.
- Can substitute milk for cream or half-and-half.