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.