Butternut Squash Soup

Yields:	6 servings
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Ready In	35 minutes

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Ingredients

1/2	cup	onion
2	tablespoons	butter	or margarine
2	cups	chicken broth
1	pound	butternut squash	pared, seeded and cut into 1inch cubes
2	each	pears	pared and sliced
1	teaspoon	thyme leaves	fresh, snipped
1/4	teaspoon	salt
1/4	teaspoon	white pepper
1/4	teaspoon	coriander	ground
1	cup	heavy whipping cream

Garnishes
1	each	pear	unpared, sliced
1/2	cup	pecans	toasted, chopped

Directions

Cook and stir onion in margarine in 4-quart Dutch oven until tender.

Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.

Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.

Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth.

Repeat with remaining soup.

Return to Dutch oven; stir in whipping cream.

Heat, stirring frequently, until hot.

Serve with sliced pear and pecans.

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Member Review

Stir-Fried Chicken

Although I made a few changes to the recipe (no nuts or bamboo, added bean sprouts and used olive oil) it was delicious. Even my 2 year old son ate it.