Betty Crocker Butternut Squash Soup Recipe

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Ingredients:

Serving

1/2 cup chopped onion
2 tbsp butter
2 cups chicken broth
1 lb butternut squash, peeled and seeded
2 pears, peeled and sliced
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp ground coriander
1 cup heavy cream
1 unpeeled pear, sliced
1/2 cup chopped pecans, toasted

Directions:

Cook onion in butter in Dutch oven, stirring frequently until tender.
Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
Heat to boiling; reduce heat.
Cover and simmer 10-15 minutes, or until the squash is tender.
Pour about half of the soup into a food processor or blender.
Cover and process, or blend, until smooth.
Pour into another container and repeat with the remaining soup.
Return soup to a Dutch oven.
Stir in the heavy cream.
Heat, stirring frequently, until hot.
DO NOT BOIL.
Garnish with sliced pear and pecans.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	337.36 Kcal (1412 kJ)
Calories from fat	232.48 Kcal
		% Daily Value*
Total Fat	25.83g	40%
Cholesterol	37.58mg	13%
Sodium	396.44mg	17%
Potassium	554.38mg	12%
Total Carbs	27.09g	9%
Sugars	11.74g	47%
Dietary Fiber	6.27g	25%
Protein	3.33g	7%
Vitamin C	26.6mg	44%
Vitamin A	0.8mg	27%
Iron	1.4mg	8%
Calcium	81.7mg	8%

Amount Per 100 g
Calories	112.01 Kcal (469 kJ)
Calories from fat	77.18 Kcal
		% Daily Value*
Total Fat	8.58g	40%
Cholesterol	12.48mg	13%
Sodium	131.62mg	17%
Potassium	184.06mg	12%
Total Carbs	8.99g	9%
Sugars	3.9g	47%
Dietary Fiber	2.08g	25%
Protein	1.11g	7%
Vitamin C	8.8mg	44%
Vitamin A	0.3mg	27%
Iron	0.5mg	8%
Calcium	27.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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