Make and share this Betty Crocker Butternut Squash Soup recipe from Food.com.
Provided by carrie sheridan
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion in butter in Dutch oven, stirring frequently until tender.
- Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
- Heat to boiling; reduce heat.
- Cover and simmer 10-15 minutes, or until the squash is tender.
- Pour about half of the soup into a food processor or blender.
- Cover and process, or blend, until smooth.
- Pour into another container and repeat with the remaining soup.
- Return soup to a Dutch oven.
- Stir in the heavy cream.
- Heat, stirring frequently, until hot.
- DO NOT BOIL.
- Garnish with sliced pear and pecans.
Nutrition Facts : Calories 530.1, Fat 38.6, SaturatedFat 18.4, Cholesterol 96.8, Sodium 599.1, Carbohydrate 46.1, Fiber 9.4, Sugar 21.2, Protein 7
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #bisques-cream-soups #soups-stews #vegetables #american #fall #dietary #low-sodium #seasonal #low-calorie #low-carb #northeastern-united-states #low-in-something #squash
You'll also love