Butternut Squash and Pear Bisque


Who doesn’t love the vibrant colors of winter squash? Looking at them just makes you feel cozy. It’s easy to get into the habit of roasting or steaming our vegetables over and over again, but this recipe elevates butternut squash to an entirely different level of, “Wow, this is good!”
This belly-warming bisque is also a winner in the simplicity category. The ingredients are chopped and added to a pressure cooker. Then once cooked, the contents are puréed with an immersion blender. It can be on the table in less than 30 minutes.

If you are following a no grain or gluten-free diet and therefore not eating crackers or bread, the addition of the roasted pumpkin seeds are a must.
Another thing to love about this recipe is that it’s easy enough for a weeknight dinner and beautiful enough for a Thanksgiving table.

Ingredients

  • 4 cups Butternut squash (peeled, seeded, and cubed)
  • 1 yellow onion (chopped)
  • 4 garlic cloves (chopped)
  • 1 carrot (chopped)
  • 2 ripe pears (core and stem removed and chopped)
  • 1 tbsp dried basil
  • 1 tbsp dried sage
  • 1 tsp salt
  • 3 cups vegetable broth

Instructions

  1. Add all the ingredients to your pressure cooker and close the lid.
  2. Manually set the pressure cooker to cook on high pressure for 20
    minutes. Allow the pressure to release naturally if time permits, remove lid, and allow to cool slightly before the next step.
  3. Using an immersion blender, blend the mixture until puréed into a
    smooth consistency.
  4. Add sage and if needed, extra broth.
  5. Top with toppings and enjoy!

Some yummy toppings for this bisque would of course be some delicious artisan crackers or a crispy baguette, but a healthy grain-free option would be some crunchy pumpkin seeds! This is very seasonal and looks unique and festive. Follow the steps below to make them as a topping for your soup or to simply enjoy as a midday snack!

Ingredients

  • 4 cups raw pumpkin seeds
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • 1 tbsp avocado oil

Instructions

  1. Line a baking sheet with unbleached parchment paper and preheat
    the oven to 400º F.
  2. Layer the pumpkin seeds in one even layer and drizzle with the
    avocado oil.
  3. Sprinkle the remaining ingredients and roast for 15-20 minutes until
    the edges of the seeds are slightly brown and crisp.
  4. Break apart seed clusters and place on soup! Enjoy!



Stephanie Wharton is a Board Certified Integrative Nutrition Health Coach and part of the Lending Hearts Up Street team. You can learn more about her at www.thewellsideoflife.com