Creamy Butternut Squash Soup with Toasted Pecans

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

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.

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