Friday, September 30, 2011
Butternut Squash Soup
1 med. onion (approx 1/2 cup) chopped
2T margarine or butter
2 cups chicken broth
1 lb butternut squash, peeled, seeded & cut into 1 inch cubes
2 pears, peeled and sliced
1 tsp fresh thyme or 1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp ground coriander
1 cup heavy cream
1 pear for garnish, unpeeled & sliced
1/2 cup pecans, chopped & toasted
in Dutch oven, cook onion in margarine until tender, stirring frequently. Stir in broth, squash, 2 pears, thyme, salt, white pepper, and coriander. Heat to boiling, reduce heat and cover. Simmer 10 or 15 minutes, or until squash is tender. Doing portions at a time, process soup in covered blender or food processor until smooth. Return soup to Dutch oven. Stir in heavy cream. Carefully reheat (do not boil) stirring frequently. Garnish with sliced pear and pecans. Serves 5 to 7
Vegan adaptation: use vegetable broth instead of chicken broth
cook onions in water until soft.
I added sweet potatoes
and because it wasn't in my cupboard I omitted thyme and coriander but I'll add them next time.
I omitted pecans because of Dr. Esselstyn's diet
It was good, a little sweet, maybe the thyme will balance it or maybe it needs more butternut squash next time. The kids really liked it.