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Creamy Butternut Squash Soup with Toasted Pecans
soups stews

Creamy Butternut Squash Soup with Toasted Pecans

(5.0 Average )
This slimmed-down soup is perfectly seasoned with the Super Spices, cinnamon and ginger. Photo credit: Sommer Collier from A Spicy Perspective.
  • 15m

    prep time

  • 30m

    Cook Time

  • 213

    Calories

  • 11

    Ingredients

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Ingredients

6

Servings

  • 2 tablespoons butter
  • 3/4 cup chopped onion
  • 1 butternut squash (about 2 pounds), peeled, halved, seeded and cut into 1-inch chunks
  • 1 medium Granny Smith apple, peeled, cored and cut into 1-inch chunks
  • 1 can (14 ounces) reduced sodium chicken broth
  • 1/3 cup orange juice
  • 2 teaspoons McCormick® Cinnamon, Ground
  • 1 teaspoon McCormick® Ginger, Ground
  • 1 cup fat free half-and-half
  • 6 tablespoons reduced fat sour cream
  • 1/4 cup toasted chopped pecans

Instructions

  • 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 (per Serving)

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