Creamy Butternut Squash Pear Soup

• 1/2 cup onions
• 2 tablespoons butter or margarine
• 2 cups chicken broth
• 1 pound butternut squash pared, seeded and cut into 1inch cubes
• 2 each pears pared and sliced
• 1 teaspoon thyme fresh, snipped
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon coriander ground
• 1 cup heavy whipping cream
• 1 each pears unpared, sliced
• 1/4 cup sesame seeds

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

onions, butter, chicken broth, pared, thyme, salt, white pepper, coriander ground, heavy whipping cream, pears unpared, sesame seeds

Taken from recipeland.com/recipe/v/creamy-butternut-squash-pear-so-38016 (may not work)