Butternut Squash Soup
Ingredients
1/2 cup onions, chopped
2 tbsp. butter or margarine
2 cups chicken broth
1 lb. butternut squash, pared, seeded, cut into 1" cubes.
2 pears, pared, sliced
1 tsp. fresh-snipped thyme leaves
1/4 tsp. each salt, white pepper, ground coriander
1 cup whipping cream
Garnishes
1 ` pear, unpared, sliced
1/2 cup pecans, toasted, chopped
Directions
Cook and stir onion in butter in a 4-qt. Dutch oven
until tender. Stir in broth, squash, 2 sliced pears, thyme, salt,
white pepper and coriander. Heat to boiling; reduce heat. Cover
and simmer until squash is tender, 10 - 15 minutes. Pour about half
of soup into food processor work bowl, fitted with steel blade, or into
blender container; cover and process until smooth. Repeat with
remaining soup. Return to Dutch oven; stir in whipping cream.
Heat, stirring frequently, until hot. Serve with sliced pear and
pecans.
Makes 6 servings.
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