Butternut Squash Soup

Butternut Squash Soup

4 T butter
1 large onion
2 (14-1/2 ounce) chicken broth
2 pounds butternut squash, seeded, cut in 1" cubes
4 medium pears, peeled and sliced
1/2 t. dried thyme leaves
1/2 t. salt
1/2 t pepper (white pepper is best)
1/2 t ground coriander
1 pint whipping cream
1 c. toasted pecans, chopped

1-Saute onion in butter until tender.  Add all ingredients except cream and pecans.
2-Simmer covered until squash is tender
3-In small batches place in blender or food processor until smooth.  Add cream and heat.  Do not boil.
4-Serve with toasted pecans.

Souce: Marilyn Bringhurst