Easy Butternut Squash Soup Ingredients

Easy Butternut Squash Soup

Ingredients

2tablespoons butter

1medium onion, chopped (1/2 cup)

13/4 cups Progresso™ chicken broth (from 32-oz carton)

1lb butternut squash, peeled, seeded and cut into 1-inch cubes

2medium pears, peeled and sliced

1teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/4teaspoon salt

1/4teaspoon white pepper

1/4teaspoon ground coriander

1cup whipping (heavy) cream

1medium unpeeled pear, sliced

1/2cup chopped pecans, toasted

Directions

1.                     Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.

2.                     Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.

3.                     Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.