Curried Butternut Squash and Pear Bisque
By Chef Vitaly Paley
“This soup is so easy to make, I feel like I’m getting away with something by using water instead of stock. Water lets the squash speak more loudly and realize its full potential in this soup. Pears, winter squash and apple cider all appear on farmers stands at about the same time. Their varying degrees of sweetness have a natural affinity for one another when combined. The addition of curry powder to this soup conjures up images of genies and magic carpets while keeping flavors firmly local.
I always season long preparations like soups or stews at the beginning of the cooking and adjust to taste at the end. By seasoning early in the process the salt and pepper have a chance to get absorbed more evenly for a more balanced and uniform flavor throughout.”