Gluten Free Butternut Squash Soup

Savor a creamy, savory soup with flavorful squash and herbs.

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Prep Time 15 min
Total Time 45 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Add a festive touch to your soup presentation with: A small dollop of sour cream. A touch of cilantro pesto over soup. A sprinkle of fresh cilantro and croutons. Or add a flavor twist to this recipe by using apples instead of pears!

Add these trimmings to complete your dinner. If you're serving 8, double the Roasted Vegetable Medley. What's great, you can make the dessert tart as well as the pearl onions a day ahead of time. Butternut Squash Soup Christmas Spinach Salad Rib Roast with Herb Rub Roasted Vegetable Medley Balsamic-Glazed Pearl Onions Honey-Wine-Cranberry Tart

Got questions? Our experts have the answers. Ask Betty now.