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Easy Butternut Squash Soup

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Easy Butternut Squash Soup
  • Prep 15 min
  • Total 45 min
  • Servings 12
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This fall favorite is perfect for large gatherings...for smaller ones, halve the ingredients.
by: TBSP Nate
Updated May 13, 2015

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 lb butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 medium pears, peeled and sliced
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground coriander
  • 1 cup whipping (heavy) cream
  • 1 medium unpeeled pear, sliced
  • 1/2 cup chopped pecans, toasted

Steps

  • 1
    Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until squash is tender.
  • 2
    Pour about half of the soup into food processor or blender. Cover and process until smooth; pour into another container. Repeat with remaining soup. Return soup to Dutch oven.
  • 3
    Stir whipping cream into soup. Heat over medium heat, stirring frequently, until hot (do not boil). Garnish with sliced unpeeled pear and pecans.

Nutrition Information

170 Calories, 13g Total Fat, 1g Protein, 12g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
110
Total Fat
13g
19%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
190mg
8%
Potassium
190mg
5%
Total Carbohydrate
12g
4%
Dietary Fiber
3g
12%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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