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Butternut-Squash Soup

1 medium onion, chopped (about ½ cup)

2 tablespoons margarine or butter

2 cups chicken broth

1-pound butternut squash, peeled, seeded and cut into 1-inch cubes

2 pears, peeled and sliced

1 teaspoon chopped fresh or ½ teaspoon dried thyme leaves

¼ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon ground coriander

1 cup whipping (heavy) cream

1 unpeeled pear, sliced

½ cup chopped pecans, toasted

Cook onion in margarine in Dutch oven, stirring frequently, until tender. Stir in broth, squash, 2 sliced pears, the thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.

Pour about half of the soup into food processor or blender. Cover and process, or blend, until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven. Stir in whipping cream. Heat, stirring frequently, until hot. (Do not boil.) Garnish with sliced pear and pecans.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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