CURRIED SQUASH-AND-PEAR BISQUE 1 butternut squash (about 2 3/4 pounds) 1 tablespoon butter 2 cups chopped peeled Bartlett pear (about 1 pound) 1 1/2 cups thinly sliced onion 2 1/3 cups water 1 cup pear nectar 2 (14 1/2-ounce) cans vegetable broth 2 1/2 teaspoons curry powder 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup half-and-half 1 small Bartlett pear, cored and thinly sliced Preheat oven to 375°F.

Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375°F for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.

Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes. Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.

8 servings.

1 Serving - 1 1/4 cups: Calories: 149 (Cal. from fat: 25%), Fat: 4.2g (Saturated: 2g), Cholesterol: 10mg, Sodium: 622mg, Carbohydrate: 29.4g, Protein: 1.9g.

[Cooking Light, October 2000]