Betty Crocker Butternut Squash Soup

• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 cups chicken broth
• 1 lb butternut squash, peeled and seeded
• 2 pears, peeled and sliced
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground coriander
• 1 cup heavy cream
• 1 unpeeled pear, sliced
• 1/2 cup chopped pecans, toasted

1. Cook onion in butter in Dutch oven, stirring frequently until tender.
2. Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
3. Heat to boiling; reduce heat.
4. Cover and simmer 10-15 minutes, or until the squash is tender.
5. Pour about half of the soup into a food processor or blender.
6. Cover and process, or blend, until smooth.
7. Pour into another container and repeat with the remaining soup.
8. Return soup to a Dutch oven.
9. Stir in the heavy cream.
10. Heat, stirring frequently, until hot.
11. DO NOT BOIL.
12. Garnish with sliced pear and pecans.

onion, butter, chicken broth, butternut squash, thyme, salt, white pepper, ground coriander, heavy cream, pear, pecans

Taken from www.food.com/recipe/betty-crocker-butternut-squash-soup-239168 (may not work)