Pear Bisque

Pear Bisque

By GeminiGoddess


1 small squash (butternut, sunshine, delicata), roasted and pureed

OR 1 can butternut squash puree

2 pears, roasted and pureed

1 cup vegetable broth + 1 ½ cups water

OR 2 ½ cups vegetable broth

2 Tbsp olive oil

2 large leeks, trimmed of green parts & chopped

3 cloves garlic, minced

5 medium potatoes, peeled and diced

¾ cup soy milk

Salt & pepper to taste


Roast squash and/or pears. This can be done ahead of time. Reserve ½ to 1 cup liquid for pureeing squash and pears. Puree in a blender. Pour puree into a separate bowl and set aside, as you’ll need the blender again. Heat olive oil in a soup pot over medium heat. Sauté leeks and garlic until liquid is released. Add remaining liquid and potatoes. Cook until potatoes start to break down. Pour into blender and puree, or use a hand blender to puree in the soup pot. Return to soup pot, add squash/pear puree and soy milk. Heat through. Salt and pepper to taste.

I like to serve this with gluten free corn bread.

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