AuthorSamuel DietzmannI made this one so it could be made VEGAN or Not. This soup is great for chilly nights, family gatherings or just a warm Pick me up.
Peel and halve the butternut squash, de-seed, cut into one inch chunks. Core and dice apple, peel if desired. Peel and dice onion.
Melt butter in a large saucepan on medium to medium high heat. Add onion cook and stir for 3 minutes or until slightly soft.
Add squash and apple. Cook for another couple minutes.
Stir in chicken broth, orange juice, cinnamon and ginger. Bring to boil.
Reduce heat to low, cover and simmer for 25 minutes or until squash is tender, stir occasionally.
Let soup cool a little before adding to a Blender. Remove center stopper on blender to let steam escape. Blend on high to puree the soup.
Note: You may need to do this in batches or if you have an Immersion Blender.
Return puree to the saucepan, stir in the heavy cream. Cook on low until heated through.
Ladle into bowls top each with a dollop of sour cream and chopped pecans.
Add salt to taste.
Ingredients
Directions
Peel and halve the butternut squash, de-seed, cut into one inch chunks. Core and dice apple, peel if desired. Peel and dice onion.
Melt butter in a large saucepan on medium to medium high heat. Add onion cook and stir for 3 minutes or until slightly soft.
Add squash and apple. Cook for another couple minutes.
Stir in chicken broth, orange juice, cinnamon and ginger. Bring to boil.
Reduce heat to low, cover and simmer for 25 minutes or until squash is tender, stir occasionally.
Let soup cool a little before adding to a Blender. Remove center stopper on blender to let steam escape. Blend on high to puree the soup.
Note: You may need to do this in batches or if you have an Immersion Blender.
Return puree to the saucepan, stir in the heavy cream. Cook on low until heated through.
Ladle into bowls top each with a dollop of sour cream and chopped pecans.
Add salt to taste.
