 Summary
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.
Cookware used in Recipe
 3 Quart with Cover View
 4 Quart Sauce Pan with Cover View
Prep Time
20 Minutes
Servings
6 - 8
Ingredients:
3 Tbs butter
¾ 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
½ cup chopped pecans, toasted
1 Tbs brandy (optional)
⅓ cup orange juice
½ tsp Ginger, Ground
¼ tsp Nutmeg, Ground
1 can 14 ounces) chicken or vegetable broth
¾ cup heavy cream
Sour cream (optional)
Ginger, Crystallized
Directions:
Melt butter in 3 or 4 Qt.sauce pan 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.
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. |
