Curried Butternut Squash and Pear Bisque

There is only one above us who truly understands.
But, he spent most of the day sulking, refusing to come downstairs.

And all due to my Thanksgiving menu.
I planned to start out with a simple, healthy soup. Whereas, my bitter half claimed that most soups are inedible, unless there's a pound of salt pork swimming in it.

So, I worked on a soup that would, hopefully, satisfy all, and disarm my soup Nazi.
I combined butternut squash with a sweet, juicy pear. The curry powder gave this creamy soup a spicy kick, while cutting back on the sweetness a bit.

The fish were specifically 'caught' for Mr. Manpants. But this deliciously-cheesy cracker made us all happy.
The recipe comes from my friend Susan. She cut her crackers into perfect little rounds. Check out her beautiful blog and recipe at Savoring Time in the Kitchen.

Btw, I omitted the walnuts in the recipe because my son dislikes nuts—but he still loves me. Ha. Ha.

In any case, the fish were cut with a cookie cutter and the markings were done with the edge of a 'pottery loop tool.'
(No, I didn't make that up. I work with sugar, so I've amassed many weird tools over time).

Serve this bisque topped with toasted squash seeds, crème fraîche, or cheese & walnut crackers.

Butternut Squash and Pear Bisque

3 tablespoons unsalted butter
1 large onion, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut in 1-inch cubes
1 large pear, preferably Bosc, peeled, cored and roughly chopped
Kosher salt and freshly ground black pepper
2 teaspoons mild curry powder
6 cups rich chicken stock
1 cup heavy cream

In a 6-quart soup pot, melt the butter over medium heat. Sauté the onion, stirring often until soft and translucent, 5 to 7 minutes. Add the squash and pear, and season with salt and pepper.
Decrease heat to low, and cook, stirring occasionally until squash is soft and caramelized, about 15 minutes.
Add the mild curry powder, stirring for about 1 minute. Pour in the chicken stock and simmer until squash is cooked through, about 30 minutes.
Stir in the heavy cream and return soup to a simmer. Check the seasonings, and add more salt and pepper, if needed. In batches, carefully purée the soup in a blender, until smooth. Serves 8. Inspired by The Paley's Place Cookbook.

Well, the soup was enjoyed by all. One of many things I'm thankful for. But, what will we have tomorrow?

Another thing I'm thankful for. The good friends who continue to read this blog, and leave kind and encouraging comments (even though my posts are few and far between. Thank you for putting up with that).
And thanks to the readers whose visits are quiet, yet frequent. I thank you all!


Have a Delicious and Happy Thanksgiving!