Betty Crocker Butternut Squash Soup
- Ready In:
- 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.
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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!
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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life