Butternut Squash And Roast Pear Bisque With Smoked Cheddar Croutons

This fall soup was created for our recent wine dinner. The roasted pear and smoked cheddar flavors pare beautifully with a slightly oaky Chardonney.

1 1 lb butternut squash
2 ripe pears
1/4 lb unsalted butter
1/2 c. chopped onion
1/2 tsp chipotle chili powder
3 c. chicken or vegetable stock
1 c. chardonney
1/2 c. heavy cream
1/4 lb smoked cheddar - grated
4 thin slices of baquette - lightly toasted
salt and pepper

Preheat oven to 375 degrees. Cut butternut squash in half lengthwise and remove seeds. Put cut-side down in baking pan and add water to 1/2 inch depth. Sprinkle with salt and pepper. Roast for about one hour or until easily pierced with a fork.

Peel, core and halve pears. Roast in a small baking pan in oven for 20 minutes or until soft.

Scoop squash out of peel, Puree squash with pears until smooth.

Melt 1/4 c. butter in soup pan. Add onions and saute until lightly golden and soft. Add squash and pear puree. Add chili powder and stir for 30 seconds. Add chicken broth and bring to a low boil. Add heavy cream and chardonney and simmer for about 10 minutes. Salt and pepper to taste.

Divide shredded smoked cheddar between toasts. Broil for 1 minutes or until melted. Put toast in bottom of soup bowl and spoon soup over top.

Recipe Summary:
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1.5 hours

Other recipes by Vandiver Inn:
Roasted Tomato Bisque
Roast Garlic Crusted Beef Tenderloin
Cranberry Apricot Chutney
Smoked Duck And Mushrooms On Mixed Greens With Parmesan Crisps And Carmelized Onion Vinaigrette
Gouda Stuffed Chicken Breasts With Spiced Apple Sauce
Seared Scallops On A Bed Of Spinach With Warm Ginger-orange Confit
Chicken Stuffed With Proscuitto, Fresh Mozzarella, And Sundried Tomatoes With Pesto Cream Sauce

Recipe Provided By:
Vandiver Inn
Havre De Grace, MD

Havre De Grace Bed and Breakfast Inns