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Butternut Squash Soup

2 tablespoons butter or margarine
1 onion, chopped (abt 1/2 cup
2 cups chicken broth
1 pound butternut squash, peeled and seeded
2 pears, peeled and sliced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground coriander
1 teaspoon fresh thyme, chopped
1 cup heavy cream
1 pear, sliced
1/2 cup pecans, chopped, toasted

Cut squash into 1" cubes. Melt butter in Dutch oven over medium
heat. Cook onion in butter, stirring occasionally, until tender.
Stir in broth, squash, 2 sliced pears, salt, white pepper and
coriander. Heat to boiling; reduce heat. Cover and simmer 10-15
minutes or until squash is tender.

Pour about half the soup into food processor or blender and process.
Return to pot and repeat procedure with rest of soup. Return to
Dutch oven. Stir in thyme and heavy cream. Heat, stirring frequently,
just until hot. Serve with sliced pear and pecans as garnish. Serves
6.

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