Name: Butternut Squash Soup
Ingredients: 1/2 c Onion; Chopped, 1 Medium; 2 tb Butter Or Margarine; 2 c Chicken Broth; 1 lb Butternut Squash; *; 2 Pears; Pared and Sliced; 1 ts Thyme Leaves; Fresh, Snipped; 1/4 ts Salt; 1/4 ts White Pepper; 1/4 ts Coriander; Ground; 1 c Whipping Cream; 1 Pear; Unpared, Sliced; 1/2 c Pecans; Toasted, Chopped

We give our hand to every man that loves the Lord Jesus Christ, be he what he may or who he may. The doctrine of election, like the great act of election itself, is intended to divide, not between Israel and Israel, but between Israel and the Egyptians, not between saint and saint, but between saints and children of the world. A man may be evidently of God’s chosen family, and yet though elected, may not believe in the doctrine of election. I hold that there are many savingly called, who do not believe in effectual calling, and that there are a great many who persevere to the end, who do not believe the doctrine of final perseverance. We do hope the hearts of many are a great deal better than their heads. We do not set their fallacies down to any willful opposition to the truth as it is in Jesus but simply to an error in their judgments, which we pray God to correct. We hope that if they think us mistaken too, they will reciprocate the same Christian courtesy; and when we meet around the cross, we hope that we shall ever feel that we are one in Christ Jesus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits, Meats, Grains, Dairy	Mexican	Soups, Mexican, Vegetables, Fruits	6	Servings

INGREDIENTS

1/2	c	Onion; Chopped, 1 Medium
2	tb	Butter Or Margarine
2	c	Chicken Broth
1	lb	Butternut Squash; *
2		Pears; Pared and Sliced
1	ts	Thyme Leaves; Fresh, Snipped
1/4	ts	Salt
1/4	ts	White Pepper
1/4	ts	Coriander; Ground
1	c	Whipping Cream
1		Pear; Unpared, Sliced
1/2	c	Pecans; Toasted, Chopped

INSTRUCTIONS

GARNISHES
*    Squash should be pared, seeded and cut into 1-inch cubes.
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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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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