Butternut Squash

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: BUTTERNUT SQUASH SOUP
Categories: Soups, Mexican, Vegetables, Fruits
Yield: 6 servings

1 md Onion; chopped
2 T Butter
2 c Chicken broth
1 lb Butternut squash; pared,
-seeded & cut into 1" cubes
2 Pears; pared & sliced
1 ts Thyme, fresh; snipped
1/4 ts Salt
1/4 ts Pepper, white
1/4 ts Coriander; ground
1 c Whipping cream

MMMMM-------------------------GARNISHES------------------------------
1 Pear; unpared, sliced
1/2 c Pecans; toasted, chopped

Cook and stir onion in margarine in 4-quart Dutch oven until tender.
Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor workbowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.

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