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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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LOCATION

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
155
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
),
Cholesterol
25mg
25%;
Sodium
240mg
240%;
Total Carbohydrate
12g
12%
(Dietary Fiber
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Iron
2%;
Exchanges:
2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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