Pear Squash Bisque with Cinnamon Cream Recipe
Pear Squash Bisque with Cinnamon Cream Recipe photo by Taste of Home

Pear Squash Bisque with Cinnamon Cream Recipe

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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
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 12 servings


  • 3/4 cup sour cream
  • 1-1/2 teaspoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 2 medium butternut squash (3 pounds each)
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons Caribbean jerk seasoning
  • 4-1/2 cups vegetable broth
  • 4 medium pears, peeled and chopped
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup heavy whipping cream

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.


  1. For cinnamon cream, in a small bowl, combine the sour cream, maple syrup and cinnamon. Cover and refrigerate until serving.
  2. Peel squash. Scoop out seeds and pulp; rinse and pat seeds dry. In a small bowl, combine the squash seeds, butter and jerk seasoning. Spread onto a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned, stirring once. Cool on a wire rack.
  3. Meanwhile, cut squash into cubes. In a large saucepan, combine the squash, broth and pears; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is tender. Cool slightly.
  4. In a blender, process squash mixture in batches until smooth. Return all to the pan. Add brown sugar and seasonings. Gradually stir in whipping cream. Garnish soup with cinnamon cream and spiced seeds. Yield: 12 servings (3 quarts).
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 Oct. 7, 2013

"I recently had maple butternut bisque in Woodstock, Vt. Simply delicious. This is quite siliar. Easy to make"

Reviewed Jan. 15, 2013

"absolutely loved it!!!"

Reviewed Apr. 12, 2011

"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 Dec. 5, 2010

"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 Nov. 29, 2010

"This soup was delicious. I might reduce the cinnamon a bit when I make it again. Very easy to do."

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