MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Bisque w/Spicy Pear Salsa
Categories: Squash, Fruits, Citrus, Seafood, Pork
Yield: 4 Servings

1 c Chopped pear
1 tb Chopped red onion
2 ts Seeded, fine chopped fresh
- jalapeno
2 ts Snipped fresh cilantro
1 ts Finely shredded lime peel
2 ts Lime juice
1 tb Olive oil
1/2 c Chopped onion
3 c Chicken broth
1 1/2 lb Butternut squash; peeled,
- seeded, in 1" pieces
1 lg Carrot; in 1/2" pieces
1/4 ts Salt
6 oz Cooked crabmeat
+=OR=+
6 oz Can crabmeat, drained,
- flaked, cartilege removed
2 sl Bacon; crisp-cooked, drained
- crumbled

For salsa, in a small bowl combine pear, red onion,
jalapeno pepper, cilantro, lime peel, and lime juice. Set
aside.

In a large saucepan heat oil over medium heat. Add onion;
cook for 4 to 5 minutes or until onion is tender, stirring
occasionally. Add 3 cups of the broth, the squash, carrot,
and salt. Bring to boiling; reduce heat. Simmer, covered,
for 25 to 30 minutes or until carrot is tender.

Using an immersion blender, blend squash mixture until
smooth. (Or cool slightly. Transfer mixture, half at a
time, to a blender or food processor. Cover and blend or
process until smooth. Return pureed mixture to saucepan.)
Stir crabmeat into squash mixture; heat through. Stir in
enough of the additional 1/2 cup broth if necessary to
reach desired consistency.

Ladle soup into serving bowls. Top with salsa and sprinkle
with bacon.

Makes: 4 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

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