Butternut Squash and Pear Bisque
Creamy, sweet bisque pairs perfectly with crisp and cheesy croutons for those cool autumn nights.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
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)
- Reynolds Kitchens® Slow Cooker Liners
- Reynolds Wrap® Non-Stick Foil
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