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Butternut Squash Soup is a luscious, smooth soup, delicately seasoned with ginger and nutmeg--perfect for cool autumn evenings at home or to start your Thanksgiving dinner.
3 tablespoons butter
3/4 cup chopped onion
1 (2 pounds) butternut squash, peeled, halved, seeded and cut into 1-inch chunks
1 medium green apple, cored and cut into 1-inch chunks
1/2 cup chopped pecans, toasted
1/3 cup orange juice
1/2 teaspoon McCormick Gourmet™ Ginger, Ground
1/4 teaspoon McCormick Gourmet™ Nutmeg, Ground
3/4 cup heavy cream
1 3/4 cups Kitchen Basics® Original Chicken Stock
Melt butter in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple, pecans and brandy, if desired. Cook on medium heat 1 minute, stirring occasionally.
Stir in orange juice, ground ginger, nutmeg and stock. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in heavy cream. Cook until heated through. Ladle into soup bowls.
Test Kitchen Tip:
•Use 1 tablespoon brandy, if desired.
•Top each serving with a dollop of sour cream and chopped McCormick® Gourmet Collection Crystallized Ginger, if desired.
(Amount per serving)
This recipe is GREAT! Most of the recipes I found are kind of bland, but this one is packed with flavor. The citrus and spices are wonderful. Highly recommended.
Was this helpful?
Great Taste, I would definitely makes this again!
Restaurant quality flavor and super easy to make!
So delicious...just what I needed for a cold rainy day. I used artificial butter and skim milk but still GREAT. I may not puree it so much next time....leave a few lumps of squash, apple and pecans..
Very good. Will definitely make again!
I would love to try this!!