• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Butternut Squash Soup

  • Recipe Submitted by on

Category: Mexican, Fruit, Vegetables, Soups

 Ingredients List

  • 1/2 c Onion; Chopped, 1 Medium
  • 2 tb Butter Or Margarine
  • 2 c Chicken Broth
  • 1 lb Butternut Squash; *
  • 2 Pears; Pared and Sliced
  • 1 ts Thyme Leaves; Fresh, Snipped
  • 1/4 ts Salt
  • 1/4 ts White Pepper
  • 1/4 ts Coriander; Ground
  • 1 c Whipping Cream


1 Pear; Unpared, Sliced
1/2 c Pecans; Toasted, Chopped

* Squash should be pared, seeded and cut into 1-inch cubes.
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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?