Butternut squash soup is a creamy, flavorful soup made with roasted butternut squash, chicken stock, and spices. It can be served with a variety of toppings, such as crumbled bacon, shredded cheese, or chopped green onions.
GARNISHES1 ea Pear; Unpared, Sliced1/2 cPecans; 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.
Stirin broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
Heat to boiling; reduce heat.
Cover and simmer until squash is tender, 10to 15 minutes.
Pour about half of the soup into food processor workbowlfitted with steel blade or into blender container; cover and process untilsmooth.
Repeat with remaining soup.
Return to Dutch oven; stir inwhipping cream.
Heat, stirring frequently, until hot.
Serve with slicedpear and pecans.
Ingredients
Directions
GARNISHES1 ea Pear; Unpared, Sliced1/2 cPecans; 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.
Stirin broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
Heat to boiling; reduce heat.
Cover and simmer until squash is tender, 10to 15 minutes.
Pour about half of the soup into food processor workbowlfitted with steel blade or into blender container; cover and process untilsmooth.
Repeat with remaining soup.
Return to Dutch oven; stir inwhipping cream.
Heat, stirring frequently, until hot.
Serve with slicedpear and pecans.
