Pear squash bisque with cinnamon cream is a delicious and flavorful soup that combines the delicate sweetness of pears with the rich, earthy notes of squash. This creamy and satisfying bisque is perfect for a cold fall or winter day, and it's also a great way to use up any leftover squash you may have. The cinnamon cream adds a touch of warmth and spice that perfectly complements the sweet and savory flavors of the soup.
Check out the recipes below so you can choose the best recipe for yourself!
WINTER SQUASH BISQUE
Acorn squash gives this soup its unmistakable Fall and Winter flavor. This will make 12 side servings.
Provided by Annacia
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Halve squash and remove seeds.
- Place squash halves, cut sides down, on a baking dish.
- Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
- Scoop squash pulp out of the peel using a spoon; discard peel.
- Place pulp in batches in a blender container or food processor bowl.
- Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
- Stir together pureed squash and remaining chicken broth in a large saucepan.
- Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.
- Reduce heat and stir in half-and-half or light cream.
- Heat through, but do not boil.
- If desired, garnish each serving with sour cream and thyme sprigs.
CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP
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
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
CURRIED BUTTERNUT SQUASH AND PEAR SOUP
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
- Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g
PEAR AND BUTTERNUT BISQUE
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
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
BUTTERNUT SQUASH & PEAR SOUP
Pears give this harvest soup a pleasant sweetness and a nice velvety finish, while curry and ginger provide delightful flavor. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.
Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 527mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Choose the right pears: Use ripe, firm pears that are not too soft or bruised. Bosc, Anjou, and Bartlett pears are good choices.
- Roast the squash and pears separately: Roasting the squash and pears separately helps to concentrate their flavors and bring out their natural sweetness.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth that is flavorful and rich.
- Don't overcook the soup: The soup should be simmered gently for just long enough to heat through. Overcooking the soup will make it mushy and bland.
- Garnish with fresh herbs: Fresh herbs, such as thyme, rosemary, or sage, add a nice finishing touch to the soup.
Conclusion:
Pear squash bisque with cinnamon cream is a delicious and comforting soup that is perfect for a fall or winter meal. The soup is creamy and flavorful, with a hint of sweetness from the pears and squash. The cinnamon cream adds a touch of warmth and spice. This soup is sure to be a hit with your family and friends.
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