Pear Bisque

Pear Bisque

By GeminiGoddess

Ingredients

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

Directions

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: