Betty Crocker Butternut Squash Soup

Recipe by carrie sheridan

the pear and pecans add a nice complexity

Top Review by Chloelayne

I first discovered this recipe many years ago in my mother's Betty Crocker Christmas cookbook, and I have been making it during the holidays ever since. I do make a few adjustments, most notably instead of trying to peel and cut the raw squash (no easy task), I simply slice it in half lengthwise, brush each cut side with a little butter or oil, sprinkle with a little salt, and roast cut side down in a 375-degree oven until the flesh is easily pierced with a fork (length of time depends on size of squash). The roasting also gives it great flavor. Delicious and a family favorite!

Ingredients Nutrition


  1. Cook onion in butter in Dutch oven, stirring frequently until tender.
  2. Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
  3. Heat to boiling; reduce heat.
  4. Cover and simmer 10-15 minutes, or until the squash is tender.
  5. Pour about half of the soup into a food processor or blender.
  6. Cover and process, or blend, until smooth.
  7. Pour into another container and repeat with the remaining soup.
  8. Return soup to a Dutch oven.
  9. Stir in the heavy cream.
  10. Heat, stirring frequently, until hot.
  11. DO NOT BOIL.
  12. Garnish with sliced pear and pecans.

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