Butternut Squash Soup

• 3 tablespoons butter
• 3/4 cup chopped onion
• 2 pounds 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 teaspoon ginger McCormick GourmetTM, Ground
• 1/4 teaspoon nutmeg McCormick GourmetTM, Ground
• 3/4 cup heavy cream
• 1 3/4 cups chicken stock Kitchen Basics® Original

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

butter, onion, butternut squash, green apple, pecans, orange juice, ginger, nutmeg, heavy cream, chicken stock kitchen basicsreg original

Taken from www.yummly.com/recipe/Butternut-Squash-Soup-1379955 (may not work)