Meal Type: Dinner, Lunch

Prep Time: 25 min.

Cooking Time: 20 min.

Total Time: 45 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: American

     Serving Size: 6 1.5 3 6 12 24 - Change

Date Added: October 13, 2011

This is an excellent winter soup. Even better than the taste is the smell of butternut squash soup. Leftovers are no problem because the soup tastes even better the next day.

1. Squash should be pared, seeded and cut into 1-inch cubes. Cook and stir onion in margarine in 4-quart Dutch oven until tender.

2. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.

3. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.

4. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth.

5. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream.

6. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

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Dietary Notes:

This Butternut Squash Soup recipe is high in Vitamin A with 164% of your daily recommended intake per serving. This Butternut Squash Soup recipe is high in Vitamin C with 28% of your daily recommended intake per serving.

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