Butternut Squash Soup I

Source: Public domain recipes converted from Meal Master format
 * 6 Servings

Ingredients

 * ½ cup onions, chopped
 * 2 tablespoons butter or margarine
 * 2 cups chicken broth
 * 1 pound butternut squash, pared, seeded and cut into 1-inch cubes.
 * 2 pears, pared and sliced
 * 1 teaspoon fresh-snipped thyme leaves
 * ¼ teaspoon salt
 * ¼ teaspoon white pepper
 * ¼ teaspoon coriander, ground
 * 1 cup whipping cream

Garnishes

 * 1 pear, unpared, sliced
 * ½ cup pecans, toasted, chopped

Directions

 * 1) Cook and stir onion in margarine in 4-quart Dutch oven until tender.
 * 2) Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
 * 3) Heat to boiling; reduce heat.
 * 4) Cover and simmer until squash is tender, 10 to 15 minutes.
 * 5) Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth.
 * 6) Repeat with remaining soup.
 * 7) Return to Dutch oven; stir in whipping cream.
 * 8) Heat, stirring frequently, until hot.
 * 9) Serve with sliced pear and pecans.