** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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 recipe is high in Vitamin A with 164% of your daily recommended intake per serving. This recipe is high in Vitamin C with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Fructose Malabsorption, Cilantro, Onion allergies.
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