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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. butter
- 3/4 cup chopped onion
- 2 lb. butternut squash (peeled, halved, seeded and cut into 1-inch chunks)
- 1 green apple (medium, cored and cut into 1-inch chunks)
- 1/2 cup chopped pecans (toasted)
- 1/3 cup orange juice
- 1/2 tsp. ground ginger (McCormick Gourmet™ Organic)
- 1/4 tsp. ground nutmeg (McCormick Gourmet™ Organic)
- 3/4 cup heavy cream
- 1 3/4 cups chicken stock (Kitchen Basics® All Natural Original)
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Directions
- 1 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
- 2 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
- 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 heavy cream. Cook until heated through. Ladle into soup bowls
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol65mg22% |
Sodium160mg7% |
Potassium760mg22% |
Protein6g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber5g20% |
Sugars10g |
Vitamin A340% |
Vitamin C70% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Anderson 4 years ago
How much brandy? I'm in the middle of making this so will finish my review when the soup is done.