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September 2019

Butternut Squash Soup

Recipe provided by Kim F. "A great autumn soup!"


  • 2 tablespoons butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 1 3/4 cups chicken broth (from 32-oz carton)
  • 1 lb butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 medium pears, peeled and sliced
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground coriander
  • 1 cup whipping (heavy) cream
  • 1 medium unpeeled pear, sliced
  • 1/2 cup chopped pecans, toasted


  1. Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.
  2. Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.
  3. Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.

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