Butternut Squash Soup

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Time to Prepare this Recipe 35 minutes
Calories Per Serving and Nutrition Information 348 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1/2 cup onion
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash pared, seeded and cut into 1inch cubes
2 each pears pared and sliced
1 teaspoon thyme leaves fresh, snipped
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander ground
1 cup heavy whipping cream
Garnishes
1 each pear unpared, sliced
1/2 cup pecans toasted, chopped

Directions

Cook and stir onion in margarine in 4-quart Dutch oven until tender.

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

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

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

Repeat with remaining soup.

Return to Dutch oven; stir in whipping cream.

Heat, stirring frequently, until hot.

Serve with sliced pear and pecans.

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Nutrition Facts

Serving Size 312g
Amount per Serving
Calories 348 68% of calories from fat
% Daily Value*
Total Fat 26.0g40%
 Saturated Fat 12.0g62%
 Trans Fat 0.0g
Cholesterol 67mg22%
Sodium 259mg11%
Total Carbohydrate 28.0g9%
 Dietary Fiber 4.0g16%
 Sugars 12.0g
Protein 5.0g10%
Vitamin A 183%  Vitamin C 28%
Calcium 8%  Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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