butternut squash, pared, seeded and cut into 1- inch cubes
2
pears, sliced
2
teaspoons
fresh thyme, snipped
1/4
teaspoon
ground coriander
1/4
teaspoon
ground white pepper
1/4
teaspoon
salt
1
cup
cream or half and half
Optional Toppings:
1
pear, sliced
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.
Please note that some ingredients and brands may not be available in every store.
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Customer Comments
Arturo V Rochester, NY
“Super good”
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