Ingredients for Betty Crocker Butternut Squash Soup
- 1 cup chopped onion (1 medium)
- 1 tablespoon butter
- 2 (14 ounce) cans chicken broth
- 1 medium butternut squash (about 3 pounds), peeled, seeded and cubed
- 2 ripe pears, peeled, cored and sliced
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground coriander
- 1/2 cup heavy cream
- 1 pear, sliced (for garnish)
- 1/4 cup toasted pecans, chopped (for garnish)
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How to Make Betty Crocker Butternut Squash Soup
- Melt butter in a large Dutch oven over medium heat. Add chopped onion and cook, stirring frequently, until softened (about 5-7 minutes).
- Add broth, cubed butternut squash, sliced pear, thyme, salt, white pepper, and coriander to the Dutch oven.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for 10-15 minutes, or until the squash is very tender.
- Carefully transfer about half of the soup to a blender or food processor.
- Blend until completely smooth. (Alternatively use an immersion blender).
- Repeat steps 5 and 6 with the remaining soup.
- Return the blended soup to the Dutch oven.
- Stir in the heavy cream.
- Heat gently over low heat, stirring frequently, until warmed through. Do not boil.
- Ladle into bowls and garnish with sliced pears and toasted pecans.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
84g
Fat
92g
Carbs
15g
