Butternut Squash and Pear Soup

Deliciously sweet and creamy

Customer Rating: 2.5

1 Ratings 1 Comment

Yield: 6 servings (1 cup each)

Ingredients

2 Tablespoons butter

1 medium onion, chopped

2 cups vegetable or chicken broth

1 pound butternut squash, pared, seeded and cut into 1- inch cubes

2 pears, sliced

2 teaspoons fresh thyme, snipped

1/4 teaspoon ground coriander

1/4 teaspoon ground white pepper

1/4 teaspoon salt

1 cup cream or half and half

Optional Toppings:

1 pear, sliced

1/2 cup pecans, toasted and chopped

Add To

Directions:

In a 4- quart Dutch oven saute onion in butter until tender.

Add broth, squash, 2 sliced pears, thyme, coriander, white pepper and salt. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.

Pour about half of the soup into a blender* container; cover and process until smooth. Repeat with remaining soup and return to the Dutch oven.

Stir in whipping cream. Heat, stirring frequently, until hot. Serve with pear slices and toasted chopped pecans, if desired.

Photo and food styling by Webstop
*An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Arturo V Rochester, NY

“Super good”

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