Directions:

In a 4- quart Dutch oven saute onion in butter until tender.

Add broth, squash, 2 sliced pears, thyme, coriander, white pepper and salt. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.

Pour about half of the soup into a blender* container; cover and process until smooth. Repeat with remaining soup and return to the Dutch oven.

Stir in whipping cream. Heat, stirring frequently, until hot. Serve with pear slices and toasted chopped pecans, if desired.