Betty Crocker Butternut Squash Soup

Name: Betty Crocker Butternut Squash Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 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

(2)

Recipe by carrie sheridan

the pear and pecans add a nice complexity

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READY IN: 1hr

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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