Butternut Squash Soup

½ c. onion or 1 medium onion, diced

Olive oil

2 c. chicken broth or more

1 lb. butternut squash

2 pears, pared and sliced

1 t. thyme leaves; fresh, snipped

¼ t. salt

¼ t. white pepper

¼ t. coriander, ground

1 c. half and half

Let your family or guests garnish with:

1 pear, (peeled or not) and sliced or diced

Nuts of your choice

Squash should be pared, seeded and cut into cubes.  I put it in the oven at 350 degrees for about half an hour.  Cool at least a bit and then I peel it and cube it (about 1-2 inch squares). Cover and put in the refrigerator until needed.

When it’s time for soup saute the onions in oil until tender.  Stir in broth, thyme, salt, white pepper, coriander, and squash cubes.  Heat to boiling and reduce heat to cook.  Cover and simmer until squash is tender—about 15 minutes.  Pour soup by batches into a food processor and process until smooth.  Put back in pan and heat, if necessary, and carefully stir in the half and half.  Stir constantly until hot and serve.