Butternut Bisque with Spicy Pear Salsa

By Sharon T

Serving Size: 1 1/4 cups soup, 1/4 cup salsa, and 1/2 slice bacon each

Ingredients

• 1 cup chopped pear (1 medium)
• 1 tablespoon chopped red onion
• 2 teaspoons seeded and finely chopped fresh jalapeno chile pepper*
• 2 teaspoons snipped fresh cilantro
• 1 teaspoon finely shredded lime peel
• 2 teaspoons lime juice
• 1 tablespoon olive oil
• 1/2 cup chopped onion (1 medium)
• 3 cups reduced-sodium chicken broth
• 1 1 1/2 pound butternut squash, peeled, seeded, and cut into 1-inch pieces
• 1 large carrot, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 6 ounces cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartiledge removed
• 2 slices bacon, crisp-cooked, drained, and crumbled

Preparation

Step 1

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.

Per serving: 211 kcal cal., 6 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 42 mg chol., 897 mg sodium, 31 g carb., 6 g fiber, 10 g sugar, 12 g pro