On 12/29/2012 8:02 PM, notbob wrote:
> I was a bit skeptical, but also intrigued. Never had a soup with
> pears in it. But, this soup stayed in the back of my mind for weeks
> and would not let me rest. I'm very glad it did. I finally made it,
> tonight, and it's awesome! Here's the recipe:
>
> http://vmacandcheese.com/2011/11/03/...t-squash-soup/


Looks good, but I am not sure I would like red or russet potatoes in
this soup. I might though, I would have to try it, first. I like the
pears, which I have not used, but I have used apple.


Apple and Butternut Squash Bisque

Recipe By osted by Becca, rec.food.cooking - 10/20/01
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds (or two small) seeded butternut squash --
peeled and cut in chunks
2 tart green apples -- peeled and chopped
1 onion -- coarsely chopped
1 Pinch rosemary and marjoram
1/2 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon ground white pepper
1 quart chicken stock
1/2 stick butter -- (4 tablespoons)
2 tablespoons flour
1 1/2 cups half-and-half

Directions:

Combine squash, apples, onion, rosemary, marjoram,
salt, sugar, pepper and stock in heavy saucepan. Bring to a
boil and simmer 1 hour.

Strain squash and apples from soup, purée in electric
blender or food processor and return to soup. Melt butter in
a separate saucepan. Add
flour, mix well and pour soup through a strainer over the
flour mixture, a little at a time. Stir well with a whisk.
Bring to a boil. Stir half-and-half into soup and heat through
but do not boil.