Creamy Butternut Squash and Pear Bisque | PCC Natural Markets

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Creamy Butternut Squash and Pear Bisque

Serves: 8

Yield: about 2 quarts of soup

Your rating: None (7 votes)
Your rating: None (7 votes)

The combination of butternut squash and pears is at its finest when infused with warm coriander and coconut milk. Serve this spicy-sweet and creamy bisque with rustic bread and artisan cheeses.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 350° F. Cut squash, crosswise, into several sections and roast for 30 to 40 minutes, or until a knife inserts easily into the flesh. Cool slightly, scoop out the soft flesh (removing any seeds) and coarsely chop. You should have about 2 cups.

You may make the soup right away or refrigerate the cooked squash for up to 3 days.

In a heavy pot, heat oil over medium heat and toast coriander for a scant 10 seconds. Add onions and pears and sauté until onions are soft, about 5 minutes. Add squash, broth, chili sauce and season with salt and pepper. Simmer for 10 minutes. Stir in coconut milk.

Either puree with an immersion bender or allow to cool slightly and puree in batches in a food processor or blender.

Each serving: 180 cal, 11g fat (6g sat), 0mg chol, 150mg sodium, 19g carb, 4g fiber, 8g sugars, 2g protein

Recipe by Lynne Vea, PCC Chef

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Great for fall feeding

Love this recipe. I doubled the sweet chili sauce and left out the salt and pepper for a semi-sweet soup. Did NOT puree; just left the small chunks of softened pears and veg as they were.

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