Creamy Butternut Squash Pear Soup
97
Butternut Squash Pear Soup recipe
Ingredients
| ½ | cup |
onions
|
|
| 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
fresh, snipped |
* |
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
* |
| ¼ | teaspoon |
coriander
ground |
* |
| 1 | cup |
heavy whipping cream
|
|
| Optional garnishes | |||
| 1 | each |
pears
unpared, sliced |
|
| ¼ | cup |
sesame seeds
|
|
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 sesame seeds if desired.
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Nutrition Facts
Serving Size 312g (11.0 oz)Amount per Serving
Calories 34868% of calories from fat
% Daily Value *
Total Fat 26g
40%
Saturated Fat 12g
62%
Trans Fat
0g
Cholesterol 67mg
22%
Sodium 259mg
11%
Total Carbohydrate
9g
9%
Dietary Fiber 4g
16%
Sugars g
Protein
10g
Vitamin A 183%
•
Vitamin C 28%
Calcium 8%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
