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Description
This slimmed-down soup is perfectly seasoned with the Super Spices, cinnamon and ginger. Photo credit: Sommer Collier from A Spicy Perspective.
Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. butter
- 3/4 cup chopped onion
- 1 butternut squash (about 2 pounds, peeled, halved, seeded and cut into 1-inch chunks)
- 1 Granny Smith apple (medium, peeled, cored and cut into 1-inch chunks)
- 14 oz. reduced sodium chicken broth
- 1/3 cup orange juice
- 2 tsp. McCormick Cinnamon (Ground)
- 1 tsp. ginger (McCormick®, Ground)
- 1 cup fat free half and half
- 6 Tbsp. reduced fat sour cream
- 1/4 cup chopped pecans (toasted)
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Directions
- 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.
- Stir in chicken 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.
- 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.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol15mg5% |
Sodium200mg8% |
Potassium470mg13% |
Protein3g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars7g |
Vitamin A170% |
Vitamin C45% |
Calcium8% |
Iron6% |
* 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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