Creamy Butternut Squash Soup with Toasted Pecans

This slimmed-down soup is perfectly seasoned with the Super Spices, cinnamon and ginger. Photo credit: Sommer Collier from A Spicy Perspective.

Serves: Makes 6 (1-cup) servings.
15 mins Prep time 30 mins Cook time
15 mins Prep time
30 mins Cook time
  • Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash and apple; cook and stir 1 minute.

  • Stir in chicken broth, orange juice, cinnamon and ginger. 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 half-and-half. Cook on low heat until heated through. Ladle into soup bowls. Top each serving with a dollop of sour cream and chopped pecans.

Nutrition information

(Amount per serving)

  • 213Calories: 213Cholesterol: 17mg
  • Sodium: 293mgProtein: 5g
  • Total Fat: 9gFiber: 4g
  • Carbohydrate: 28g