Betty Crocker Butternut Squash Soup

Total Time
Prep 30 mins
Cook 30 mins

the pear and pecans add a nice complexity

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.


Most Helpful

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!

Chloelayne October 21, 2012

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.

I Cook Therefore I Am November 09, 2008

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