Title: Butternut squash soup
 Categories: Soups, Mexican, Vegetables, Fruits
      Yield: 6 Servings
 
    1/2 c  Onion; Chopped, 1 Medium
      2 tb Butter Or Margarine
      2 c  Chicken Broth
      1 lb Butternut Squash; *
      2 ea Pears; Pared and Sliced
      1 ts Thyme Leaves; Fresh, Snipped
    1/4 ts Salt
    1/4 ts White Pepper
    1/4 ts Coriander; Ground
      1 c  Whipping Cream

MMMMM-------------------------GARNISHES------------------------------
      1 ea Pear; Unpared, Sliced
    1/2 c  Pecans; Toasted, Chopped
 
  *    Squash should be pared, seeded and cut into 1-inch cubes.
  ~------------------------------------------------------
  ~----------------- Cook and stir onion in margarine in 4-quart Dutch
  oven until tender. Stir in broth, squash, 2 sliced pears, thyme,
  salt, white pepper, and coriander. Heat to boiling; reduce heat.
  Cover and simmer until squash is tender, 10 to 15 minutes.  Pour
  about half of the soup into food processor workbowl fitted with steel
  blade or into blender container; cover and process until smooth.
  Repeat with remaining soup. Return to Dutch oven; stir in whipping
  cream. Heat, stirring frequently, until hot. Serve with sliced pear
  and pecans.