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By: Barbara C.
| Description: | Thick, filling soup makes a good meal when served with a hearty bread or an appetizing start to a fall dinner. | |
| Time: | 1 hr 15 min (45 min to prepare, 30 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1/2 cup onions, chopped 2 tbsp butter or margarine 2 cup chicken broth 1 lb butternut squash, peeled, seeded, and cut into 1 inch chunks 2 pears, sliced, or 1 cup applesauce or applejuice 1 tsp fresh-snipped thyme leaves 1/4 tsp salt 1/4 tsp white pepper 1/4 tsp coriander, ground 1 cup whipping cream 1/2 cup pecans, chopped & toasted 3 additional pears |
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| Directions: | ||
| Cook and stir onion in margarine in 4-qt. Dutch oven until tender. Stir in broth, squash, pears, thyme, salt, pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 - 15 minutes. Pour half of soup into food processer or blender;; cover and precess until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. | ||
| Notes: | ||
| Garnish with sliced pears and/or 1/2 cup chopped, toasted... | ||
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