Squash and Pear Bisque with Blue Cheese

Source: Susan J. Beach, CCP, Chef, Recipe Developer and Tester

Recipe Type: | Seasons: ,

Serves 6


2 tablespoons butter
1 small yellow onion, cut into 1-inch pieces
1 teaspoon cumin
1 teaspoon yellow curry
⅛ teaspoon cayenne pepper
3 tablespoons flour
5 cups salted chicken or vegetable broth (fresh or quality canned)
2 cups water
12 ounces of Yukon Gold potatoes, peeled and quartered
3 cups butternut squash, peeled and cubed into 2-inch pieces
3 ripe pears, peeled, quartered, and cored
3 ounces of Point Reyes blue cheese, crumbled


Melt butter in a 3-quart soup pot over low heat. Add onion and turn heat up to medium-high; stir occasionally. Cook until onions are translucent.

Adjust heat to low, add spices and flour. Cook for 3 minutes; stir frequently.

Add broth, water, potatoes, squash and pears to the pot. Stir well to loosen any flour and spices that may stick to the bottom of the pot. Simmer uncovered for 45 minutes.

Stir in the blue cheese. Remove from the heat and carefully blend with a hand blender or in batches with a standard blender.

Garnish bowls with blue cheese and freshly ground black pepper.

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