Pear And Butternut Bisque

• 1 (2 1/2 lb) butternut squash
• 2 tablespoons olive oil
• 1 medium onion, peeled and finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 garlic clove, peeled and minced
• 2 tablespoons fresh gingerroot, peeled and finely minced
• 2 pears, halved, cored and diced
• 3 cups low sodium chicken broth
• 2 sprigs fresh rosemary (3 inches each)
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons lemon juice

1. Peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). Set aside.
2. In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
3. Put squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.
4. Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree). Pour soup into a clean pan.
5. Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
6. Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.

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

Taken from www.food.com/recipe/pear-and-butternut-bisque-187207 (may not work)