Butternut Pear Soup



  • 1/2 cup chopped onion
  • 1 tablespoons margarine or butter
  • 2 cups chicken broth
  • 1 pound butternut squash, cut into 1-inch cubes
  • 2 pears, peeled and sliced
  • 1/2 teaspoon dried thyme (or 1 teaspoon snipped fresh thyme leaves)
  • 1/4 teaspoon salt
  • 1/4 teaspoons white pepper
  • 1/4 teaspoon coriander
  • 1 14-oz can non-fat evaporated milk
  • 1 unpeeled pear, sliced
  • 1/3 cup chopped pecans, toasted

In 4-quart soup pot, cook onion in margarine until tender. Add broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling, then reduce heat, cover, and simmer until squash is tender, about 15 minutes.

Puree the soup in a blender. Return to soup pot, add evaporated milk. Heat, stirring frequently, until hot. Serve garnished with sliced pear and pecans.

Makes four 1 1/2-cup servings.

Return to Recipe Menu