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Recipes
Butternut Squash Soup
Butternut Squash Soup
Butternut Squash Soup
photo credit: Ev Thomas
You can substitute pumpkin for the butternut squash.
Prep
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Total
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Serves
6
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Ingredients
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
For Presentation:
Sweetened whipped cream
Ground cinnamon
Garnish:
1
pear
sliced
1/2
cup
pecans toasted, chopped
Instructions
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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