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Easy Butternut Squash Soup

  • Prep 15 min
  • Total 45 min
  • Servings 12

This fall favorite is perfect for large gatherings...for smaller ones, halve the ingredients. MORE + LESS -

TBSP Nate
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

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
110
% Daily Value
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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