Betty Crocker Butternut Squash Soup

• chopped onion1⁄2 cup
• butter↗2 tablespoons
• chicken broth↗2 cups
• butternut squash, peeled and seeded↗1 lb
• pears, peeled and sliced↗2
• chopped fresh thyme1 teaspoon
• salt↗1⁄4 teaspoon
• white pepper1⁄4 teaspoon
• ground coriander↗1⁄4 teaspoon
• heavy cream↗1 cup
• unpeeled pear, sliced↗1
• chopped pecans, toasted1⁄2 cup

Step-by-step instructions

1. 1

   Cook onion in butter in Dutch oven, stirring frequently until tender.

2. 2

   Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.

3. 3

   Heat to boiling; reduce heat.

4. 4

   Cover and simmer 10-15 minutes, or until the squash is tender.

5. 5

   Pour about half of the soup into a food processor or blender.

6. 6

   Cover and process, or blend, until smooth.

7. 7

   Pour into another container and repeat with the remaining soup.

8. 8

   Return soup to a Dutch oven.

9. 9

   Stir in the heavy cream.

10. 10

    Heat, stirring frequently, until hot.

11. 11

    DO NOT BOIL.

12. 12

    Garnish with sliced pear and pecans.