Best 7 Pear Squash Bisque With Cinnamon Cream Recipes

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Indulge in a culinary masterpiece that harmonizes the subtle sweetness of pears with the earthy richness of butternut squash. This pear-squash bisque is an orchestra of flavors, where each ingredient plays a symphony of textures and tastes. The delicate pear lends a hint of natural sweetness, while the butternut squash provides a velvety canvas for the soup's creamy embrace.

This delightful soup is a symphony of flavors, textures, and aromas. The sweetness of the pears and the earthiness of the butternut squash are perfectly balanced, creating a velvety smooth and incredibly flavorful soup. The addition of cinnamon and nutmeg adds a warm, cozy spice that perfectly complements the natural sweetness of the pears and squash.

In this article, you'll find a collection of recipes that showcase the versatility of this delectable soup. From the classic pear-squash bisque to variations that incorporate different flavors and ingredients, these recipes offer a range of options to suit every palate. Whether you prefer a creamy and comforting soup or a lighter, more refreshing version, you're sure to find a recipe here that will tantalize your taste buds and warm your soul.

So, gather your ingredients, don your apron, and embark on a culinary journey that will leave you craving more. Let the symphony of flavors serenade your senses as you savor every spoonful of this enchanting pear-squash bisque.

Here are our top 7 tried and tested recipes!

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.

Provided by PHONELADY55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 9

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream

Steps:

  • Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
  • Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  • In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g

ACORN SQUASH BISQUE



Acorn Squash Bisque image

The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 7

2 acorn squashes (3 pounds total)
1 tablespoon butter
1 medium onion, finely chopped
Coarse salt and ground pepper
1/2 teaspoon fresh thyme leaves, plus more for garnish
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/2 cup half-and-half

Steps:

  • Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
  • In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
  • Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.

Nutrition Facts : Calories 190 g, Fat 7 g, Fiber 4 g, Protein 5 g

BUTTERNUT SQUASH SOUP WITH CINNAMON



Butternut Squash Soup with Cinnamon image

The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. -Jackie Campbell, Stanhope, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 14 servings (2-1/2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons butter
1 medium butternut squash (about 4 pounds), peeled and cubed
3 cans (14-1/2 ounces each) vegetable broth
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 cinnamon stick (3 inches)
1 package (8 ounces) cream cheese, softened and cubed
Crystallized ginger, fresh cracked pepper, optional

Steps:

  • In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low until squash is tender, 6-8 hours. , Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized ginger and fresh cracked pepper.

Nutrition Facts : Calories 135 calories, Fat 7g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP



Creamy Butternut Squash With Cinnamon Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

This butternut squash bisque is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks! -Dianna Wacasey, Houston, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided
1/2 cup orange juice
1/3 cup packed brown sugar
1 cinnamon stick (3 inches)
1 cup sliced leeks (white portion only)
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup butter, cubed
4 cups chicken broth
1/3 cup heavy whipping cream
Salt and pepper to taste
1 tablespoon olive oil

Steps:

  • In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside. , In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil). , Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.

Nutrition Facts : Calories 279 calories, Fat 15g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 715mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 5g fiber), Protein 3g protein.

PEAR AND BUTTERNUT BISQUE



Pear and Butternut Bisque image

I found this years ago in the local paper. It was adapted from a recipe by Elizabeth Riely. I like to add more cumin than called for.

Provided by Outta Here

Categories     Pears

Time 1h5m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 14

1 (2 1/2 lb) butternut squash
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 garlic clove, peeled and minced
2 tablespoons fresh gingerroot, peeled and finely minced
2 pears, halved, cored and diced
3 cups low sodium chicken broth
2 sprigs fresh rosemary (3 inches each)
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). Set aside.
  • In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
  • Put squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.
  • Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree). Pour soup into a clean pan.
  • Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
  • Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.

Nutrition Facts : Calories 290.9, Fat 8.4, SaturatedFat 1.4, Sodium 370, Carbohydrate 54.4, Fiber 9.4, Sugar 16.8, Protein 7.4

PUMPKIN AND PEAR BISQUE WITH GOAT CHEESE



Pumpkin and Pear Bisque with Goat Cheese image

Fresh pumpkin and succulent pears are roasted together before being blended into a creamy bisque. From the caramelization that results with roasting veggies, these two perfect fall flavors deepen dramatically and make a savory soup with a sweet undertone.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

1 (2 pound) pie pumpkin, peeled and coarsely chopped
3 pears - peeled, cored, and sliced
1 tablespoon olive oil
6 slices bacon, diced
½ onion, diced
½ bulb fennel, diced
3 tablespoons butter
3 cloves garlic, minced
½ teaspoon ground cinnamon
salt and ground black pepper to taste
4 cups chicken broth
½ cup crumbled goat cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
  • Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
  • Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
  • Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 27 g, Cholesterol 44.3 mg, Fat 18.2 g, Fiber 4.2 g, Protein 10.6 g, SaturatedFat 9.2 g, Sodium 1164.7 mg, Sugar 11.9 g

Tips:

  • Choose ripe, flavorful pears. This will ensure that your soup has the best flavor.
  • Don't overcook the squash. You want it to be tender but still have a little bit of a bite to it.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
  • Don't be afraid to experiment with different spices. A little bit of nutmeg or ginger can really add to the flavor of this soup.
  • Garnish your soup with a dollop of sour cream or yogurt and a sprinkle of chopped chives. This will add a nice finishing touch.

Conclusion:

This pear squash bisque with cinnamon cream is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is creamy, flavorful, and packed with nutrients. The cinnamon cream adds a touch of sweetness and spice that really elevates the soup.

This soup is also very versatile. You can add in other vegetables, such as carrots or celery, or you can use a different type of squash, such as butternut or kabocha. You can also adjust the spices to your liking. No matter how you make it, this soup is sure to be a hit.

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