Butternut Squash and Pear Soup with Roasted Coriander and Yogurt

By chef Kevin Gallagher

2 Tbs butter
1 large onion, sliced
3 cups butternut squash, peeled and cut into 1 inch chunks
2 large ripe pears, peeled, cored and cut into chunks
3 cups chicken broth
1 Tbs plus 1 teaspoon ground coriander, divided
1/2 tsp Sea Salt
1/4 tsp Black Pepper, Coarse Grind
1/2 cup Greek-style plain yogurt

1. Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 to 7 minutes or until tender and lightly browned. Stir in squash, pears and broth. Cover. Bring to boil on high heat. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until squash is very tender. Stir in 1 tablespoon of the coriander, sea salt and pepper.

2. Using immersion blender, purée soup until smooth. Cook on low heat until heated through.

3. Mix yogurt and remaining 1 teaspoon coriander in small bowl until well blended. Ladle soup into bowls. Top each with a dollop of yogurt mixture.

Tell us what you think. E-mail comments or questions to the editors at

Ever wonder about those strange designations we use throughout Northwestern to identify alumni of the various schools of the University? See the complete list.