Betty Crocker Butternut Squash Soup

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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