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This versatile soup can be served as an appetizer for a fall or winter meal, or as a lunch or dinner when prepared with warm crusty bread and a tossed green salad.

Winter Squash Soup

1/4 cup butter
1 tablespoon finely chopped shallot
1 tablespoon finely chopped gingerroot
2 (12-ounce) packages frozen winter squash, defrosted and puréed
1 (14.5-ounce) can chicken broth
1 (11.5-ounce) can Pear KERNS® from LIBBY'S All Nectar
1/2 cup sour cream
2 tablespoons finely grated lime peel

1. Melt butter in large saucepan; add shallot and ginger. Cook until tender. Add squash, broth and nectar. Cook, stirring occasionally, until boiling. Season with salt and ground black pepper; garnish each serving with sour cream and lime peel.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.