15m
PREP TIME
30m
COOK TIME
213
CALORIES
11
INGREDIENTS
15m
PREP TIME
30m
COOK TIME
213
CALORIES
11
INGREDIENTS
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
![substitution]( "substitution")
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
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.
NUTRITION INFORMATION
(per Serving)
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
![substitution]( "substitution")
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.
MEET YOUR NEW CULINARY SIDEKICK
Get the Flavor Maker app to discover recipes, help plan meals, organize your spice pantry, and more!
