Butternut Squash Soup Recipe

Ingredients:

1 medium onion, chopped
2 tbsp butter
2 c chicken broth
1 lb butternut squash, pared, seeded, and cut into 1 inch cubes
2 pears, pared/sliced
1 tsp fresh thyme leaves, snipped
1/4 tsp salt
1/4 white pepper
1/4 tsp ground coriander
1 c whipping cream
1 unpared pear, sliced
1/2 c toasted pecans

Method:

Cook and stir onion in butter in Dutch oven until tender. Add broth, squash, and 2 sliced pears, thyme, salt, pepper, and coriander. Heat until boiling then immediately reduce heat to medium. Simmer until squash is tender.

Pour 1/2 soup into food processor, cover and process until smooth and creamy. Repeat with the 2nd half. Add both parts back to the oven, stirring in the whipping cream. Heat until hot–be careful not to burn. Serve with the pecans and sliced pears.