1/2 cup onion; chopped, 1 medium
2 tablespoons butter or margarine
2 cup chicken broth
1 lb butternut squash, pared, seeded and cut in 1" cubes
2 pears; pared and sliced
1 teaspoon thyme leaves; fresh, snipped
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander; ground
1 cup whipping cream
Garnish
1 pear, sliced
1/2 cup pecans toasted, chopped
For Presentation
Sweetened whipped cream
Ground cinnamon
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.
Posted: 2/22/2009 11:28:28 AM