Soup Butternut Squash and Pear Soup Butternut Squash and Pear Soup Print Recipe CourseSoup Butternut Squash and Pear Soup Print Recipe CourseSoup Ingredients 2 Tablespoons butter 1 medium onion chopped 2 cups vegetable or chicken broth 1 pound butternut squash pared, seeded and cut into 1- inch cubes 2 pears sliced 2 teaspoons fresh thyme snipped 1/4 teaspoon ground coriander 1/4 teaspoon ground white pepper 1/4 teaspoon salt 1 cup cream or half and half Optional Toppings: 1 pear sliced 1/2 cup pecans toasted and chopped Servings: Instructions In a 4- quart Dutch oven saute onion in butter until tender. Add broth, squash, 2 sliced pears, thyme, coriander, white pepper and salt. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into a blender* container; cover and process until smooth. Repeat with remaining soup and return to the Dutch oven. Stir in whipping cream. Heat, stirring frequently, until hot. Serve with pear slices and toasted chopped pecans, if desired.