This 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.
Butternut squash soup recipe
3 tablespoons butter
3/4 cup chopped onion
1 (2 pounds) butternut squash, 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
1/3 cup orange juice
1/2 teaspoon McCormick Gourmet Collection Ginger, Ground
1/4 teaspoon McCormick Gourmet Collection Nutmeg, Ground
3/4 cup heavy cream
1-3/4 cups Kitchen Basics Original Chicken Stock
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 stock. 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.