butternut squash and pear soup
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.
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
6 servings (1 cup each)
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cups vegetable or chicken broth
- 1 pound butternut squash, pared, seeded and cut into 1- inch cubes
- 2 - pears, sliced
- 2 teaspoons fresh thyme, snipped
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon salt
- 1 cup cream or half and half
- OPTIONAL TOPPINGS:
- 1 - pear, sliced
- 1/2 cup pecans, toasted and chopped
How To Make butternut squash and pear soup
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Step 1In 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.
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Step 2Pour 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.
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Step 3Note: *An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.
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