Creamy Butternut Squash Soup With Toasted Pecans
By: McCormick Kitchens
Made With:
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 even more, we add in warm cinnamon and ginger. While this soup is delicious on its own, it's even better topped with a dollop of sour cream and chopped pecans. We love serving this scrumptious butternut squash soup with anything from a grilled cheese sandwich for lunch or dinner, to typical Thanksgiving fare like herb roasted turkey, green bean casserole, and stuffing muffins. If you're looking to incorporate more veggies into your cooking rotation, be sure to browse through our butternut squash recipes where you'll find even more ways to cook with our favorite fall vegetable. Photo credit: Sommer Collier from A Spicy Perspective.
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 even more, we add in warm cinnamon and ginger. While this soup is delicious on its own, it's even better topped with a dollop of sour cream and chopped pecans. We love serving this scrumptious butternut squash soup with anything from a grilled cheese sandwich for lunch or dinner, to typical Thanksgiving fare like herb roasted turkey, green bean casserole, and stuffing muffins. If you're looking to incorporate more veggies into your cooking rotation, be sure to browse through our butternut squash recipes where you'll find even more ways to cook with our favorite fall vegetable. Photo credit: Sommer Collier from A Spicy Perspective.
Key products
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 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.
