Butternut Squash Soup I

Source: Public domain recipes converted from Meal Master format 
* 6 Servings 
== Ingredients ==
* ½ cup onions, chopped
* 2 tablespoons butter or margarine
* 2 cups chicken broth
* 1 pound butternut squash, pared, seeded and cut into 1-inch cubes.
* 2 pears, pared and sliced
* 1 teaspoon fresh-snipped thyme leaves
* ¼ teaspoon salt
* ¼ teaspoon white pepper
* ¼ teaspoon coriander, ground
* 1 cup whipping cream
=== Garnishes ===
* 1 pear, unpared, sliced
* ½ cup pecans, toasted, chopped
== Directions ==
# Cook and stir onion in margarine in 4-quart Dutch oven until tender.
# Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
# Heat to boiling; reduce heat.
# Cover and simmer until squash is tender, 10 to 15 minutes.
# Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth.
# Repeat with remaining soup.
# Return to Dutch oven; stir in whipping cream.
# Heat, stirring frequently, until hot.
# Serve with sliced pear and pecans. 
Category:Soup Recipes
Category:Butternut squash Recipes
Category:Onion Recipes
Category:Chicken stock and broth Recipes
Category:Pear Recipes
Category:Thyme Recipes
Category:Heavy cream Recipes
Category:Pecan Recipes