Pear Squash Bisque With Cinnamon Cream Recipe

Name: Pear Squash Bisque With Cinnamon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 15x10x1-in. baking pan. Bake at 375u00b0 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.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup sour cream, 1-1/2 teaspoons maple syrup, 1/2 teaspoon ground cinnamon, 2 medium butternut squash (3 pounds each), and more.

Yes, Pear Squash Bisque With Cinnamon Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pear Squash Bisque With Cinnamon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions