Southwestern butternut bisque


1 tbsp olive oil
1 cup finely chopped onion
1 3/4 to 2 lb butternut squash, peeled, seeded and cut into 1″ chunks (see cook’s notes)
2 medium bosc pears, peeled, cored and cut into 1″ chunks

1 medium granny smith apple, peeled, cored and cut into 1″ chunks
4 tsp lemon juice, divided
1 tbsp finely grated fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/8 tsp ground red (cayenne) pepper

1 (14 1/2-oz) can chicken broth
1 cup apple juice
1 cup water
1/4 tsp salt
1/8 tsp freshly ground black pepper

How to prepare

In a medium pan, heat the olive oil over medium-low heat. Add the onion and saut

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