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Pear Squash Bisque with Cinnamon Cream

 Pear Squash Bisque with Cinnamon Cream
This lightly sweet and fruity squash soup makes a lovely first course for Thanksgiving. The texture is creamy and smooth. —Elaine Sweet, Dallas, Texas
12 ServingsPrep: 30 min. Cook: 25 min.


  • 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


  • For cinnamon cream, in a small bowl, combine the sour cream, maple
  • syrup and cinnamon. Cover and refrigerate until serving.
  • 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.

2 of 2

Pear Squash Bisque with Cinnamon Cream (continued)

Directions (continued)

  • Cool on a wire rack.
  • 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.
  • 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).
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.