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This lightly sweet and fruity squash soup makes a lovely first course for Thanksgiving. The texture is creamy and smooth. —Elaine Sweet, Dallas, Texas
Nutritional Facts 1 cup equals 254 calories, 10 g fat (6 g saturated fat), 34 mg cholesterol, 529 mg sodium, 43 g carbohydrate, 8 g fiber, 3 g protein.
Originally published as Pear Squash Bisque with Cinnamon Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p111
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Reviewed on Jan. 15, 2013 by 1nita
absolutely loved it!!!
Reviewed on Apr. 12, 2011 by JenfromFlag
I couldn't get it as thick as I would have liked it but my entire family liked it and said it tasted like apple pie.
Reviewed on Dec. 05, 2010 by Dulcineia
Super easy to make. I skipped the cream and seeds part of the recipe since i was serving this to my 2 year old and 6 year old.
Reviewed on Nov. 29, 2010 by cajeanjean
This soup was delicious. I might reduce the cinnamon a bit when I make it again. Very easy to do.
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