Butternut Squash and Pear Soup

Russ Myers

By
@Beegee1947

Deliciously sweet and creamy. Great for Thanksgiving.

When choosing a butternut squash, stay away from those with green colorings, this indicates that it was harvested before maturity.


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Serves:

6 servings (1 cup each)

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 Tbsp
butter
1 medium
onion, chopped
2 c
vegetable or chicken broth
1 lb
butternut squash, pared, seeded and cut into 1- inch cubes
2
pears, sliced
2 tsp
fresh thyme, snipped
1/4 tsp
ground coriander
1/4 tsp
ground white pepper
1/4 tsp
salt
1 c
cream or half and half

OPTIONAL TOPPINGS:

1
pear, sliced
1/2 c
pecans, toasted and chopped

Directions Step-By-Step

1
In a 4- quart Dutch oven saute onion in butter until tender.

Add broth, squash, 2 sliced pears, thyme, coriander, white pepper and salt. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.
2
Pour about half of the soup into a blender* container; cover and process until smooth. Repeat with remaining soup and return to the Dutch oven.

Stir in whipping cream. Heat, stirring frequently, until hot. Serve with pear slices and toasted chopped pecans, if desired.
3
Note:
*An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy