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.
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.