Smoked Paprika adds subtle sweet and smoky flavor to creamy butternut squash soup. It's an elegant soup to serve when you're entertaining this fall.
10m
PREP TIME
30m
COOK TIME
266
CALORIES
11
INGREDIENTS
Servings: 7 (1 cup)
Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 1 butternut squash (2 pounds), peeled, halved, seeded and cut into 1-inch chunks
- 1 medium Granny Smith apple, cored and cut into 1-inch chunks
- 2 cups chicken stock
- 1/3 cup orange juice
- 1 tablespoon McCormick Gourmet™ Organic Smoked Paprika
- 1/2 teaspoon McCormick Gourmet™ Organic Ginger, Roasted Ground
- 3/4 cup heavy cream
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 cup chopped crisply cooked pancetta
INSTRUCTIONS
- 1 Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash and apple; cook 1 minute, stirring occasionally
- 2 Stir in stock, orange juice, smoked paprika and roasted ginger. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly
- 3 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. Season with sea salt. Ladle into soup bowls. Sprinkle with pancetta
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