FREEZING INSTRUCTIONS: Use rigid containers such as glass or hard plastic. Leave 1½” headspace for expansion. For best quality use within 1 year.
Butternut Squash and Pear Soup
Prep Time: 35 minutes Cook Time: 25 minutes Difficulty: Medium Servings: 12
1½ cups onion, chopped
4 tablespoons butter
4 cups chicken broth
2 pounds* butternut squash, peeled, pared, seeded and cut into 1" cubes
12 ounces* ripe pears, peeled, pared and chopped
2 teaspoons finely chopped fresh thyme (or 1 tsp. dried crushed)
1½ teaspoon sea salt
½ teaspoon white pepper
½ teaspoon ground coriander
1 cup whipping cream
* Trimmed and pared weight
- Cool and stir onion in butter in large Dutch oven until tender. Stir in broth, squash, pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.
- Working in batches, pour soup into food processor work bowl fitted with steel blade or into blender container. Cover and process until smooth. Repeat with remaining soup. (Hint: If necessary, strain through a colander to separate any large pieces).
- Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.
- To serve, garnish with a thin slice of pear and toasted chopped pecans.
NOTES: 1 medium pear = approximate 8 ounces whole. If pears are hard, close them in a paper bag with either an apple or a ripe banana for 24 hours to ripen.