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Squash Soup

Source of Recipe

from rdj


List of Ingredients

Squash Soup

2 tablespoons butter or margarine
1 medium onion -- chopped (1/2 cup)
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 pound butternut squash -- peeled, seeded and cut into 1-inch
cubes
2 medium pears -- peeled and sliced
1 teaspoon chopped fresh thyme OR 1/4 tsp dried
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground coriander
1 cup whipping (heavy) cream
1 medium unpeeled pear -- sliced
1/2 cup chopped pecans -- toasted

Melt butter in Dutch oven over medium heat. Cook onion in butter,
stirring occasionally, until tender. Stir in broth, squash, 2 sliced
pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce
heat. Cover and simmer 10 to 15 minutes or until squash is tender.

Pour about half of the soup into food processor or blender. Cover and
process until smooth; pour into another container. Repeat with remaining
soup. Return soup to Dutch oven.

Stir whipping cream into soup. Heat over medium heat, stirring
frequently, until hot (do not boil). Garnish with sliced unpeeled pear
and pecans. Yield: 12 servings.


Per Serving: 165 Calories; 13g Fat (67.5% calories from fat); 2g
Protein; 12g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 216mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fruit; 0 Non-Fat Milk; 2 1/2 Fat.


Recipe