Butternut Squash Soup

(Serves 6)
2 tbsp margarine or butter
1 medium onion, chopped (1/2 cup)
2 cups chicken broth
1 lb butternut squash, peeled, seeded and cut into 1″ cubes
2 pears, peeled and sliced
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp ground coriander
1 tsp chopped fresh thyme leaves
1 cup whipping (heavy) cream
1 pear, sliced
1/2 c chopped pecans, toasted
1 tsp curry

Melt margarine in Dutch oven over medium heat. Cook onion in margarine, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, the salt, white pepper, curry and coriander. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes or until squash is tender.

Pour about half of the soup into food processor or blender; return to dutch oven. Cover and process until smooth. Repeat with remaining soup. Stir in thyme and whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.


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