Betty Crocker Butternut Squash Soup Recipe

Ingredients for Betty Crocker Butternut Squash Soup

• 1 medium yellow onion, chopped
• 2 tablespoons butter
• Chicken Broth
• Butternut Squash
• 2 ripe but firm pears, 1 sliced for garnish, 1 sliced into the soup
• Fresh Thyme
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon white pepper
• Ground Coriander
• 1/2 cup heavy cream
• Pear
• 1/4 cup pecan halves, toasted and roughly chopped, for garnish

How to Make Betty Crocker Butternut Squash Soup

1. Melt butter in a large Dutch oven over medium heat. Add chopped onion and cook, stirring frequently, until softened (about 5-7 minutes).
2. Add broth, cubed butternut squash, sliced pear, thyme, salt, white pepper, and coriander to the Dutch oven.
3. Bring the mixture to a boil, then reduce heat to low.
4. Cover and simmer for 10-15 minutes, or until the squash is very tender.
5. Carefully transfer about half of the soup to a blender or food processor.
6. Blend until completely smooth. (Alternatively use an immersion blender).
7. Repeat steps 5 and 6 with the remaining soup.
8. Return the blended soup to the Dutch oven.
9. Stir in the heavy cream.
10. Heat gently over low heat, stirring frequently, until warmed through. Do not boil.
11. Ladle into bowls and garnish with sliced pears and toasted pecans.