Butternut Squash and Pear Bisque
- Prep Time: 30 minutes
- Cook Time: 4 hours (high) or 8 hours (low)
- Servings: 8
- Course: Soups & Salads
Creamy, sweet bisque pairs perfectly with crisp and cheesy croutons for those cool autumn nights.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
The perfect pairing for those brisk fall nights! This delicious butternut squash bisque can be cooked in a slow cooker to free up oven space for other dishes. And with Reynolds Kitchens® Slow Cooker Liners, cleanup is quick and easy so you have more time to cuddle up with your family on the couch.
Ingredients
- 1 butternut squash (2 1/2 to 3 pounds), peeled, seeded and cut into 3/4-inch pieces
- 1 package (32 ounces) chicken broth
- 2 ripe pears, peeled, cored and chopped
- 1 cup apple cider or apple juice
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup whipping cream
- 1/4 teaspoon ground white pepper
- Polenta Croutons (below, optional)
- Reynolds Kitchens® Slow Cooker Liners
- Reynolds Wrap® Non-Stick Foil
Directions
Step 1
LINE a 5- to 6-quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner.
Step 2
ADD squash, broth, pears, cider, carrots, onion, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.
Step 3
COVER and cook for 4 hours on high or for 8 hours on low.
Step 4
STIR in cream and pepper. Let soup cool slightly. When cool enough, ladle soup into a blender or food processor bowl, working in batches if necessary. Puree to desired consistency.
Step 5
TOP with Polenta Croutons to serve, if desired
Polenta Croutons
PREHEAT oven to 425°F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil; set aside. Slice a tube (16 ounces) of polenta into rounds, then into cubes. Toss cubes with 1/4 cup finely shredded Parmesan cheese and 1 tablespoon olive oil. Arrange cubes evenly on the prepared baking sheet. Bake 40 to 45 minutes or until polenta is lightly browned and crispy, gently tossing once.
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