Creamy Butternut Squash Pear Soup
Butternut Squash Pear Soup recipe
Yield
6 servingsPrep
20 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | cups |
chicken broth
|
|
| 1 | pound |
butternut squash
pared, seeded and cut into 1inch cubes |
|
| 2 | each |
pears
pared and sliced |
|
| 1 | teaspoon |
thyme
fresh, snipped |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| ¼ | teaspoon |
coriander
ground |
|
| 1 | cup |
heavy whipping cream
|
|
| Optional garnishes | |||
| 1 | each |
pears
unpared, sliced |
|
| ¼ | cup |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 473 | ml |
chicken broth
|
|
| 453.6 | g |
butternut squash
pared, seeded and cut into 1inch cubes |
|
| 2 | each |
pears
pared and sliced |
|
| 5 | ml |
thyme
fresh, snipped |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 1.3 | ml |
coriander
ground |
|
| 237 | ml |
heavy whipping cream
|
|
| Optional garnishes | |||
| 1 | each |
pears
unpared, sliced |
|
| 118 | ml |
sesame seeds
|
|
Directions
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 workbowl 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 sesame seeds if desired.
