MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Mexican, Vegetables, Fruits
       Yield: 6 servings
       1 md Onion; chopped
       2 T  Butter
       2 c  Chicken broth
       1 lb Butternut squash; pared,
            -seeded & cut into 1 cubes
       2    Pears; pared & sliced
       1 ts Thyme, fresh; snipped
     1/4 ts Salt
     1/4 ts Pepper, white
     1/4 ts Coriander; ground
       1 c  Whipping cream
       1    Pear; unpared, sliced
     1/2 c  Pecans; toasted, chopped
   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 workbowl 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.