In this task, you have to generate the title of the recipe given its required ingredients and directions.

[Q]: ingredients: '1/2 cup onions', '2 tablespoons butter or margarine', '2 cups chicken broth', '1 pound butternut squash pared, seeded and cut into 1inch cubes', '2 each pears pared and sliced', '1 teaspoon thyme fresh, snipped', '1/4 teaspoon salt', '1/4 teaspoon white pepper', '1/4 teaspoon coriander ground', '1 cup heavy whipping cream', '1 each pears unpared, sliced', '1/4 cup sesame seeds',<sep> 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 workbowl 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 sesame seeds if desired.'
[A]: Creamy Butternut Squash Pear Soup

[Q]: ingredients: '1/2 cup plain yogurt', '3 tablespoons chickpea flour', '1 teaspoon chilli paste', '1 teaspoon ginger paste', '2 teaspoons sugar (or slightly more)', 'Salt, to taste', '1 1/2 tablespoons ghee or canola oil', '1/2 teaspoon cumin seeds', '1/2 teaspoon mustard seeds', '1/2 teaspoon fenugreek seeds', '4 to 5 curry leaves', '2 cloves', '2 to 3 whole black peppercorns', 'Pinch of asafoetida', '2 whole red dried chillies', '2 teaspoons lemon juice', 'Chopped cilantro, for garnish',<sep> directions: 'Take plain yogurt and mix it with the chickpea flour with the help of a spoon. Add the ginger and chili pastes, plus about 2 cups of water, and mix everything together in a blender. Set aside.', 'Heat some ghee or oil in a deep pot. As the ghee becomes hot, add the mustard seeds. Wait few seconds; the moment they start spluttering, add cumin seeds, fenugreek seeds, dried chilies, curry leaves, cloves, peppercorns, and asafoetida and quickly give it a stir. Immediately add the yogurt-water mixture to the pot. Stir everything well. Add sugar and salt to taste.', 'Let it simmer and then come to boil over a low flame for about 5 to 10 minutes. Gradually, it will start to thicken. Chickpea flour has a tendency to thicken anything. Once it reaches a soupy consistency -- not too thick nor too thin -- remove it from the flame.', 'Stir in the lemon juice and garnish it with cilantro. Serve it hot with rice or just as it is. Once it cools, it will thicken more. You can always adjust the seasoning or add a little bit of water to thin it out.', 'This soup is supposed to be slightly sweet and tangy. If you wish, you can remove the cloves, curry leaves, peppercorns, and red chilies before serving.'
[A]: Gujarati Yogurt Soup - Kadhi

[Q]: ingredients: '2 cups whole milk', '1 cup heavy cream', '1/2 cup sugar, plus', '1/4 cup sugar', '4 egg yolks', '1/2 teaspoon vanilla extract', '1/2 cup chocolate hazelnut spread (Nutella)', '1/2 cup toasted hazelnuts, crushed, to garnish',<sep> directions: 'In a saucepan combine the milk, cream, and 1/2 cup sugar on medium heat. Cook until sugar dissolves, about 5 minutes.', 'Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add the mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.', 'Put a strainer over a medium bowl and pour the warm custard mixture through it. Stir in the vanilla and hazelnut spread until it dissolves. Chill the mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.', 'Note: I do not use an ice cream maker, just put in freezer, stirring every 30 minutes or so, for about 4 hours.'
[A]:
Chocolate-Hazelnut Gelato