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