Butternut Squash and Pear Bisque
- Prep Time: 30 minutes
- Cook Time: 4 hours (high) or 8 hours (low)
- Servings: 8
- Course: Soups & Salads
Creamy, sweet bisque pairs perfectly with crisp and cheesy croutons for those cool autumn nights.
Reynolds Kitchens tip
The perfect pairing for those brisk fall nights! This delicious butternut squash bisque can be cooked in a slow cooker to free up oven space for other dishes. And with slow cooker liners, cleanup is quick and easy so you have more time to cuddle up with your family on the couch.
- 1 butternut squash (2 1/2 to 3 pounds), peeled, seeded and cut into 3/4-inch pieces
- 1 package (32 ounces) chicken broth
- 2 ripe pears, peeled, cored and chopped
- 1 cup apple cider or apple juice
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup whipping cream
- 1/4 teaspoon ground white pepper
- Polenta Croutons (below, optional)
LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
ADD squash, broth, pears, cider, carrots, onion, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.
COVER and cook for 4 hours on high or for 8 hours on low.
<span class="s1">STIR in cream and pepper. </span>Let soup cool slightly. When cool enough, l<span class="s1">adle soup into a </span>blender or food processor bowl, working in batches if necessary. Puree to desired consistency.
TOP with Polenta Croutons to serve, if desired
PREHEAT oven to 425°F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil; set aside. Slice a tube (16 ounces) of polenta into rounds, then into cubes. Toss cubes with 1/4 cup finely shredded Parmesan cheese and 1 tablespoon olive oil. Arrange cubes evenly on the prepared baking sheet. Bake 40 to 45 minutes or until polenta is lightly browned and crispy, gently tossing once.
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