Fall Recipe #22- Butternut Squash and Pear Bisque

INGREDIENTS

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)

DIRECTIONS

Step 1:

LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2:

ADD squash, broth, pears, cider, carrots, onion, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.

Step 3:

COVER and cook for 4 hours on high or for 8 hours on low.

Step 4:

<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.  

Step 5:

TOP with Polenta Croutons to serve, if desired

Polenta Croutons

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.

Frozen Squash

Skip the hassle of prepping fresh squash and substitute three packages (12 oz. each) frozen cooked winter squash, thawed, for the fresh butternut squash.