Pear And Butternut Bisque

---

I found this years ago in the local paper. it was adapted from a recipe by elizabeth riely. i like to add more cumin than called for.

---

Steps

---

Peel , seed and cube squash.

---

Set aside.

---

In a large pan , heat oil over medium heat.

---

Add onion , carrot , garlic and ginger.

---

Saute 5 minutes.

---

Put squash and remaining ingredients into pan.

---

Bring to a boil , reduce heat , cover and simmer 20 minutes.

---

The vegetables and pears should be very tender.

---

Let soup cool a bit and puree in batches in a food processor or blender.

---

Pour soup into a clean pan.

---

Reheat over medium-low heat , unti very hot.

---

Season with pepper and lemon juice.

---

Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.

---

Ingredients

---

butternut squash, olive oil, onion, carrot, garlic clove, fresh gingerroot, pears, low sodium chicken broth, fresh rosemary, ground cumin, paprika, salt, ground black pepper, lemon juice