Curried Squash And Pear Bisque - cooking recipe

Ingredients

1 butternut or acorn squash (about 2 3/4 lbs.)
1 Tbsp. butter
2 c. pears, chopped and peeled (fresh or canned)
1 1/2 c. onion, thinly sliced
2 1/3 c. water
1 c. pear nectar
2 14- oz. cans vegetable broth
2 1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. black pepper
1/2 c. half and half
1 sm. pear, cored and thinly sliced

Preparation

Cut the squash in half and discard seeds and membrane.
Bake in conventional oven at 375 for 45 minutes or in microwave for about 10 minutes.
To microwave squash add small amount of water and cover with plastic wrap.
After cooking, remove squash pulp from skin.