Betty Crocker Butternut Squash Soup
The pear and pecans add a nice complexity
Steps
Cook onion in butter in dutch oven , stirring frequently until tender.
Stir in broth , squash , 2 sliced pears , the thyme , salt , white pepper and coriander.
Heat to boiling.
Reduce heat.
Cover and simmer 10-15 minutes , or until the squash is tender.
Pour about half of the soup into a food processor or blender.
Cover and process , or blend , until smooth.
Pour into another container and repeat with the remaining soup.
Return soup to a dutch oven.
Stir in the heavy cream.
Heat , stirring frequently , until hot.
Do not boil.
Garnish with sliced pear and pecans.
Ingredients
onion, butter, chicken broth, butternut squash, pears, fresh thyme, salt, white pepper, ground coriander, heavy cream, pear, pecans