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/

Even with all the other ingredients, the pears shine through loud and
clear, something I would never have expected. I confess, I used
three. I also used only 6 cups of liquid (not counting wht wine. I
used Vermouth). She musta had some really big veggies, cuz I still
ended up reducing soup for an hour after PC'ing to get it to a decent
thickness. Do not over salt. It's kind of a sweet soup and
oversalting it will kill the pronounced pear flavor. Taste as you go.
Do not use chicken stock. Go with veggie. No cream, as it doesn't
need it! An amazingly good soup for those who like real vegetable
soups. I pressure cooked it. This one is a keeper. I will make it
again.

enjoy =D
nb

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/
>
> Even with all the other ingredients, the pears shine through loud and
> clear, something I would never have expected. I confess, I used
> three. I also used only 6 cups of liquid (not counting wht wine. I
> used Vermouth). She musta had some really big veggies, cuz I still
> ended up reducing soup for an hour after PC'ing to get it to a decent
> thickness. Do not over salt. It's kind of a sweet soup and
> oversalting it will kill the pronounced pear flavor. Taste as you go.
> Do not use chicken stock. Go with veggie. No cream, as it doesn't
> need it! An amazingly good soup for those who like real vegetable
> soups. I pressure cooked it. This one is a keeper. I will make it
> again.

Back in 2005 I posted about a soup I'd made using Thanksgiving leftovers
which happened to be a Bosc pear, a parsnip, an onion, and a Delicata
squash. Everything got roasted until caramelized, pureed with chicken
stock, and briefly simmered with cream and Madeira.

Greg Morrow expressed revulsion, but of course that was just ignorance.
The soup was really good.

Bob

On 2012-12-30, Bob Terwilliger > wrote:

> squash. Everything got roasted until caramelized....

That sounds like a good option.

nb

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.