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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
Restaurant quality flavor and super easy to make!
Kirsten | December 27, 2013 |
Great Taste, I would definitely makes this again!
Elba | January 23, 2014 |
I would love to try this!!
Karen Walker | September 22, 2014 |
Kevin | May 17, 2014 |
Dustee | November 25, 2013 |
Very good. Will definitely make again!
Christina | October 01, 2014 |
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..
Dee | October 24, 2014 |
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.
marilyn | December 15, 2013 |