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Butternut Squash Soup

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes 6 servings.

Butternut Squash Soup is a luscious, smooth soup, delicately seasoned with ginger and nutmeg--perfect for cool autumn evenings at home or to start your Thanksgiving dinner.

Ingredients

  3 Tbs butter

  3/4 cup chopped onion

  1 butternut squash (2 pounds), peeled, halved, seeded and cut into 1-inch chunks

  1 medium green apple, cored and cut into 1-inch chunks

  1/2 cup chopped pecans, toasted

  1 Tbs brandy (optional)

  1/3 cup orange juice

  1/2 tsp McCormick® Gourmet Collection Ginger, Ground

  1/4 tsp McCormick® Gourmet Collection Nutmeg, Ground

  1 can 14 ounces) chicken or vegetable broth

  3/4 cup heavy cream

  Sour cream (optional)

  McCormick® Gourmet Collection Ginger, Crystallized

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Directions

Melt butter in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple, pecans and brandy, if desired. Cook on medium heat 1 minute, stirring occasionally.

Stir in orange juice, ground ginger, nutmeg and broth. 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 heavy cream. Cook until heated through. Ladle into soup bowls. Top each serving with a dollop of sour cream and chopped crystallized ginger, if desired.