Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired. Stir-Fry: tender when pierced. Bake: 400 degrees 30 ? 40 minutes, uncovered. Microwave: 1/2 the squash and microwave for 10 -12 minutes. Boil: Cut into chunks and boil 7 ? 9 minutes. Steam: Cube and steam for 6 ? 8 minutes. Roast: 400 degrees for 30 ? 45 minutes.

Ingredients

1/2	cup onions, chopped
2	tablespoons butter or margarine
2	cups chicken broth
1	pound butternut squash
2	pears, Pared and Sliced
1	teaspoon fresh thyme, leaves
1/4	teaspoon salt
1/4	teaspoon white pepper
1/4	teaspoon coriander, Ground
1	cup whipping cream

Directions

1. Squash should be pared, seeded and cut into 1-inch cubes.
   
   
2. 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.
   
   
3. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth.
   
   
4. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
   
   
5. frequently, until hot. Serve with sliced pear and pecans.
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in vitamin A High in vitamin C

Bad points High in saturated fat High in sugar