Butternut Squash Soup

Progresso® chicken broth and pears provide a flavorful addition to this creamy butternut squash soup - a perfect side dish.

  • prep time 15 min
  • total time 45 min
  • ingredients 12
  • servings 12

Ingredients

2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
1 3/4
cups Progresso™ 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    155
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    240mg
    240%;
    Total Carbohydrate
    12g
    12%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Iron
    2%;
    Exchanges:
    2 Vegetable; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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