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Butternut Squash And Roast Pear Bisque With Smoked Cheddar Croutons
Description:
This fall soup was created for our recent wine dinner. The roasted pear and smoked cheddar flavors pare beautifully with a slightly oaky Chardonney. Ingredients: 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 Directions: 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 Comments: 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 | |
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