Curried Squash And Pear Bisque - cooking recipe

Ingredients

1 butternut squash (2 3/4 lb.)
1 Tbsp. butter
2 c. chopped peeled Bartlett pears
1 1/2 c. chopped onion
2 1/3 c. water
1 c. pear nectar
2 cans vegetable broth (14 oz. each)
2 1/2 tsp. curry
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. half and half

Preparation

Preheat oven to 375\u00b0. Halve the squash; bake (cut side down) on baking sheet for 45 minutes or until tender. Cool, peel and mash. Set aside (approximately 3 1/2 cups).