Betty Crocker Butternut Squash Soup - cooking recipe

Ingredients

1/2 cup chopped onion
2 tablespoons butter
2 cups chicken broth
1 lb butternut squash, peeled and seeded
2 pears, peeled and sliced
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground coriander
1 cup heavy cream
1 unpeeled pear, sliced
1/2 cup chopped pecans, toasted

Preparation

Cook onion in butter in Dutch oven, stirring frequently until tender.
Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried 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.