Butternut bisque with pear and walnut salad recipe

Ingredients

• 1 Tablespoon olive oil
• ¼ medium sweet onion, roughly chopped
• 2 Bosc pears, peeled, cut in half, and cored
• 8 fresh sage leaves, chopped
• Roasted Butternut Squash
• 3 to 4 cups low-sodium chicken or vegetable broth
• 2 teaspoons white wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon sweet Hungarian paprika
• ¼ teaspoon black pepper

• 1 Tablespoon balsamic vinegar
• 3 Tablespoons olive oil
• 1 teaspoon Dijon mustard
• Pinch each of kosher salt and black pepper
• 1 head red leaf lettuce, separated into leaves, washed, dried, and cut into bite-sized pieces
• 2 Bosc pears, cored and halved, each half cut lengthwise into 4 slices each
• ¼ cup walnuts, chopped

For the Butternut Bisque
1. Heat the oil in a medium pot over medium heat. Add the onion and pears, sprinkle with the sage, and sauté until softened, 3 to 4 minutes. Remove the pot from the heat.
2. Scoop the roasted squash from its skin. In batches, puree the squash with the onion, pears, and sage in a food processor. Add 3 cups of the broth a little at a time to the blender until the soup is creamy.
3. Return the pureed soup to the pot. Simmer the soup over low heat for an additional 10 minutes. Add some or all the additional broth as needed to reach a thick, creamy consistency. Season with the vinegar, salt, paprika, and pepper.
For the Pear and Walnut Salad
4. In a small bowl, whisk together the vinegar, olive oil, Dijon, salt, and pepper.
5. In a medium salad bowl, combine the lettuce, pear slices, and walnuts. Toss with the dressing and serve.