Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion; Chopped, 1 Medium 1 t Thyme Leaves; Fresh, Snipped
2 T Butter Or Margarine 1/4 t Salt
2 c Chicken Broth 1/4 t White Pepper
1 lb Butternut Squash; * 1/4 t Coriander; Ground
2 ea Pears; Pared and Sliced 1 c Whipping Cream

-------------------------GARNISHES------------------------------
1 ea Pear; Unpared, Sliced 1/2 c Pecans; Toasted, Chopped

* Squash should be pared, seeded and cut into 1-inch cubes.
~------------------------------------------------------
~----------------- 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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