Creamy Butternut Squash Soup with Toasted Pecans

Name: Creamy Butternut Squash Soup with Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: 2 tbsps 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 tsps McCormick® Cinnamon, Ground; 1 tsp McCormick® Ginger, Ground; 1 cup fat free half-and-half; 6 tbsps reduced fat sour cream; 1/4 cup chopped pecans toasted

As soon as the chilly season arrives, you'll love to cozy up with a bowl of warm, creamy butternut squash soup. Sauté onions, squash, and apples in butter before stirring in savory chicken or vegetable broth and orange juice. To season the soup and deepen the flavor e... Read More Read Less

15m

PREP TIME

30m

COOK TIME

213

CALORIES

11

INGREDIENTS

Servings: 6

Ingredients

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 Substitutions available
- vegetable broth
1/3 cup orange juice
2 teaspoons McCormick® Ground Cinnamon
1 teaspoon McCormick® Ground Ginger
1 cup fat free half-and-half
6 tablespoons reduced fat sour cream
1/4 cup chopped pecans, toasted

KEY PRODUCTS

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 and stir 1 minute.
2 Stir in 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.
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 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.