Butternut Squash Soup (Gluten Free)

 

2

tablespoons butter or margarine

1

medium onion, chopped (1/2 cup)

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1

lb butternut squash, peeled, seeded and cut into 1-inch cubes

2

medium pears, peeled and sliced

1

teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/4

teaspoon salt

1/4

teaspoon white pepper

1/4

teaspoon ground coriander

1

cup whipping (heavy) cream

1

medium unpeeled pear, sliced

1/2

cup chopped pecans, toasted

• 1 Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.
• 2 Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.
• 3 Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.