1/2 c Onion; Chopped, 1 Medium
2 T Butter Or olive oil
2 c Chicken Broth
1 lb Butternut Squash; *
2 Pears, Pared and Sliced
1 t Thyme Leaves; Fresh, Snipped
1/4 t Salt
1/4 t White Pepper
1/4 t Coriander; Ground
1 c Whipping Cream
Cook and stir onion in butter or olive oil in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.
* Squash should be pared, seeded and cut into 1-inch cubes.
Possible Garnish
1 Pear, not peeled, sliced
1/2 c Pecans; toasted, chopped
2 T Butter Or olive oil
2 c Chicken Broth
1 lb Butternut Squash; *
2 Pears, Pared and Sliced
1 t Thyme Leaves; Fresh, Snipped
1/4 t Salt
1/4 t White Pepper
1/4 t Coriander; Ground
1 c Whipping Cream
Cook and stir onion in butter or olive oil in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.
* Squash should be pared, seeded and cut into 1-inch cubes.
Possible Garnish
1 Pear, not peeled, sliced
1/2 c Pecans; toasted, chopped
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