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Butternut Squash Soupfruits, mexican, soups, vegetables 1/2 cup onion; chopped, 1 medium 2 tablespoon butter or margarine 2 cup chicken broth 1 lb butternut squash; * 2 each pears; pared and sliced 1 teaspoon thyme leaves; fresh, snipped 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon coriander; ground 1 cup whipping cream ----GARNISHES---- 1 each pear; unpared, sliced 1/2 cup pecans; toasted, chopped * Squash should be pared, seeded and cut into 1-inch cubes.
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