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See also article: Butternut Squash
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
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon coriander, Ground
• 1 cup whipping cream
* Squash should be pared, seeded and cut into 1-inch cubes.

• 1 pear, Unpared, Sliced
• 1/2 cup pecans, Toasted, Chopped

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.


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