Prep 30 mins
Cook 30 mins
the pear and pecans add a nice complexity
- 1⁄2 cup chopped onion
- 2 tablespoons butter
- 2 cups chicken broth
- 1 lb butternut squash, peeled and seeded
- 2 pears, peeled and sliced
- 1 teaspoon chopped fresh thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon ground coriander
- 1 cup heavy cream
- 1 unpeeled pear, sliced
- 1⁄2 cup chopped pecans, toasted
- Cook onion in butter in Dutch oven, stirring frequently until tender.
- Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
- Heat to boiling; reduce heat.
- Cover and simmer 10-15 minutes, or until the squash is tender.
- Pour about half of the soup into a food processor or blender.
- Cover and process, or blend, until smooth.
- Pour into another container and repeat with the remaining soup.
- Return soup to a Dutch oven.
- Stir in the heavy cream.
- Heat, stirring frequently, until hot.
- DO NOT BOIL.
- Garnish with sliced pear and pecans.
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!
This was just okay for us. It seemed like the flavor of the pears overshadowed the flavor of the squash, and it made it really sweet. If I were to make this again, I think I'd omit the pears entirely, as most of the butternut squash soup that I've had in the past has a more savory flavor.