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Creamy Butternut Squash Pear Soup


Butternut Squash Pear Soup recipe













Trans-fat Free, Good source of fiber


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
1 cup heavy whipping cream
Optional garnishes
1 each pears
unpared, sliced
¼ cup sesame seeds


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.


* not incl. in nutrient facts

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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?


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