Butternut Squash and Pear Soup

Yield:
6 servings (1 cup each)

Deliciously sweet and creamy

Ingredients:

  1. 1 medium onion, chopped
  2. 2 Tablespoons butter
  3. 2 cups vegetable or chicken broth
  4. 1 pound butternut squash, pared, seeded and cut into 1- inch cubes
  5. 2 pears, sliced
  6. 2 teaspoons fresh thyme, snipped
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon ground white pepper
  9. 1/4 teaspoon ground coriander
  10. 1 cup cream or half and half
  11. Optional Toppings:
  12. 1 pear, sliced
  13. 1/2 cup pecans, toasted and chopped
Directions:

In a 4- quart Dutch oven saute onion in butter until tender.

Add broth, squash, 2 sliced pears, thyme, coriander, white pepper and salt. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.

Pour about half of the soup into a blender* container; cover and process until smooth. Repeat with remaining soup and return to the Dutch oven.

Stir in whipping cream. Heat, stirring frequently, until hot. Serve with pear slices and toasted chopped pecans, if desired.

Photo and food styling by Webstop
*An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.


TDS 3