Recipe: Butternut Bisque (with apple and pears) (blender or food processor)

BUTTERNUT BISQUE

1 tablespoon olive oil
1 cup finely chopped onion
1 3/4 to 2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks (see tip)
2 medium Bosc pears, peeled, cored and cut into (1-inch) chunks
1 medium Granny Smith apple, peeled, cored and cut into (1-inch) chunks
4 teaspoons lemon juice, divided use
1 tablespoon finely grated gingerroot
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 (14 1/2-ounce) can chicken broth
1 cup apple juice
1 cup water
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a medium pan, heat the olive oil over medium-low heat. Add the onion and saute 10 minutes.

Add the squash, pears, apple, 2 teaspoons lemon juice, ginger, cumin, curry powder, cayenne, broth, apple juice, water and salt. Bring to a boil, reduce the beat cover and sunnier 30 minutes.

Let cool slightly. With a slotted spoon transfer the cooked solids with a little of the broth to a food processor or blender. Puree until very smooth.

Stir back into the remaining broth. Stir in the remaining 2 teaspoons lemon juice and the pepper. Heat through.

Tip: When cutting tough-rind vegetables such as winter squash, put a kitchen towel under your cutting board to prevent slippage.

Makes 6 servings
Source: The Wellness Lowfat Cookbook by the University of California at Berkeley