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Butternut Squash and Pear Bisque

  • Prep Time: 30 minutes
  • Cook Time: 4 hours (high) or 8 hours (low)
  • Servings: 8
  • Course: Soups & Salads

Creamy, sweet bisque pairs perfectly with crisp and cheesy croutons for those cool autumn nights.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

The perfect pairing for those brisk fall nights! This delicious butternut squash bisque can be cooked in a slow cooker to free up oven space for other dishes. And with Reynolds Kitchens® Slow Cooker Liners, cleanup is quick and easy so you have more time to cuddle up with your family on the couch.


  • 1 butternut squash (2 1/2 to 3 pounds), peeled, seeded and cut into 3/4-inch pieces
  • 1 package (32 ounces) chicken broth
  • 2 ripe pears, peeled, cored and chopped
  • 1 cup apple cider or apple juice
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup whipping cream
  • 1/4 teaspoon ground white pepper
  • Polenta Croutons (below, optional)
  • Reynolds Kitchens® Slow Cooker Liners
  • Reynolds Wrap® Non-Stick Foil


Step 1

LINE a 5- to 6-quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner.

Step 2

ADD squash, broth, pears, cider, carrots, onion, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.

Step 3

COVER and cook for 4 hours on high or for 8 hours on low.

Step 4

STIR in cream and pepper. Let soup cool slightly. When cool enough, ladle soup into a blender or food processor bowl, working in batches if necessary. Puree to desired consistency.

Step 5

TOP with Polenta Croutons to serve, if desired

Polenta Croutons

PREHEAT oven to 425°F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil; set aside. Slice a tube (16 ounces) of polenta into rounds, then into cubes. Toss cubes with 1/4 cup finely shredded Parmesan cheese and 1 tablespoon olive oil. Arrange cubes evenly on the prepared baking sheet. Bake 40 to 45 minutes or until polenta is lightly browned and crispy, gently tossing once.

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