Butternut Soup
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Butternut Soup:

​​6 Servings

1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, **
2 each pears, pared and sliced
1 teaspoon fresh-snipped thyme leaves ( Used ½ teaspoon dried thyme.)
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, ground (I used nutmeg.)
1 cup whipping cream, half & half or evaporated milk

​1 each pear-unpared, sliced
1/2 cup pecans-toasted, chopped

​**Squash should be pared, seeded and cut into 1-inch cubes.
Cook and stir onion in margarine 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. Serve with sliced pear and pecans.