Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup onions, chopped
- 2 tablespoons butter or margarine
- 2 cups chicken broth
- 1 pound butternut squash, pared, seeded and cut into 1-inch cubes.
- 2 pears, pared and sliced
- 1 teaspoon fresh-snipped thyme leaves
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon coriander, ground
- 1 cup whipping cream
- =
Directions
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 work bowl 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.
Category:Soup Recipes
Category:Butternut squash Recipes
Category:Onion Recipes
Category:Chicken stock and broth Recipes
Category:Pear Recipes
Category:Thyme Recipes
Category:Heavy cream Recipes
Category:Pecan Recipes