Butternut Squash and Pear Bisque
Creamy, sweet bisque pairs perfectly with crisp and cheesy croutons for those cool autumn nights.
LINE a 5- to 6-quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner.
ADD squash, broth, pears, cider, carrots, onion, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.
COVER and cook for 4 hours on high or for 8 hours on low.
STIR in cream and pepper. Let soup cool slightly. When cool enough, ladle soup into a blender or food processor bowl, working in batches if necessary. Puree to desired consistency.
TOP with Polenta Croutons to serve, if desired
To make Polenta Croutons: PREHEAT oven to 425°F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil; set aside. Slice a tube (16 ounces) of polenta into rounds, then into cubes. Toss cubes with 1/4 cup finely shredded Parmesan cheese and 1 tablespoon olive oil. Arrange cubes evenly on the prepared baking sheet. Bake 40 to 45 minutes or until polenta is lightly browned and crispy, gently tossing once.