author: George Geary
directions: In a covered saucepan, heat all ingredients except cream to a high simmer.  Reduce
  heat; simmer, uncovered 20 min.  Stir warm cream into soup.  Garnish with parsley
  and sour cream.
ingredient_blocks:
- ingredients:
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '6'
    name: Chicken Broth
    note: null
  - amount:
      alternatives: []
      range_: null
      units: oz.
      value: '32'
    name: Squash (I use canned pumpkin)
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: '1'
    name: Onion, thinly sliced
    note: null
  - amount:
      alternatives: []
      range_: null
      units: clove
      value: '1'
    name: Garlic, minced
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: 1½
    name: Salt
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: ½
    name: dried Thyme
    note: null
  - amount:
      alternatives: []
      range_: null
      units: t.
      value: ½
    name: white Pepper
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: ½
    name: Pecans, toasted
    note: null
  - amount:
      alternatives: []
      range_: null
      units: C.
      value: ½
    name: Whipping Cream, warmed
    note: null
  - amount:
      alternatives: []
      range_: null
      units: Parsley
      value: Fresh
    name: (optional)
    note: null
  - amount:
      alternatives: []
      range_: null
      units: Cream
      value: Sour
    name: (optional)
    note: null
  name: null
name: Toasted Pecan Squash Soup
source: null
tags:
- favorites/emily?
url: null
yield_: 8 servings