Betty Crocker Butternut Squash Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
the pear and pecans add a nice complexity Ingredients:
1/2 cup chopped onion |
2 tablespoons butter |
2 cups chicken broth |
1 lb butternut squash, peeled and seeded |
2 pears, peeled and sliced |
1 teaspoon chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1/4 teaspoon ground coriander |
1 cup heavy cream |
1 unpeeled pear, sliced |
1/2 cup chopped pecans, toasted |
Directions:
1. Cook onion in butter in Dutch oven, stirring frequently until tender.
2. Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
3. Heat to boiling; reduce heat.
4. Cover and simmer 10-15 minutes, or until the squash is tender.
5. Pour about half of the soup into a food processor or blender.
6. Cover and process, or blend, until smooth.
7. Pour into another container and repeat with the remaining soup.
8. Return soup to a Dutch oven.
9. Stir in the heavy cream.
10. Heat, stirring frequently, until hot.
11. DO NOT BOIL.
12. Garnish with sliced pear and pecans.
|
|