Butternut Squash Soup
A treasure of an autumn harvest soup of puréed butternut squash and pear seasoned with thyme and a hint of coriander, and served with a garnish of toasted chopped pecans.
1/2 cup yellow onion, chopped
2 tablespoons butter or margarine, melted
2 cups chicken broth
1 pound butternut squash, peeled and sliced
2 medium pears, peeled and sliced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground coriander
1 cup heavy cream
1/2 cup finely chopped toasted pecans for garnish
- In a 5-quart Dutch oven, heat butter over medium-high heat, add onion and cook until tender, about 5 minutes.
- Add in chicken broth, butternut squash, pears, thyme, salt, white pepper, and coriander; heat to boiling over high heat. Reduce the heat medium-low, cover, simmer until the squash is tender, about 10 to 15 minutes.
- Pour the soup in batches into a food processor, cover, and process until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Repeat with the remaining soup. Return to Dutch oven, stir in cream and heat, stirring frequently, until hot. Sprinkle with pecans.
Makes 4 servings.