Autumn Harvest Soup

Total Time

50 Minutes

Servings

6

Ingredients

• 3 tablespoons butter
• 1 cup chopped onion
• 1 butternut squash - peeled, seeded, and cut into 3/4-inch chunks
• 1 medium golden delicious apple, cored and cut into 1-inch chunks
• 1/2 cup chopped pecans, toasted
• 1 tablespoon brandy (optional)
• 1 (14 ounce) can chicken or vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3/4 cup whipping cream
• sour cream

Instructions

1. Melt butter over medium heat in a large saucepan. Add onion and sauté about 3 minutes, or until slightly softened. Add squash, apple, pecans, and brandy. Cook over medium heat, stirring occasionally, for 1 minute.
2. Stir in broth, ginger, and nutmeg. Bring to a boil; reduce heat. Cover and simmer, stirring occasionally, about 25 minutes or until squash and apple are tender. Cool slightly.
3. Working in batches, blend squash mixture in a blender or food processor until smooth. Return squash mixture to saucepan. Stir in whipping cream. Heat through, but do not boil. Try topping each serving with a dollop of sour cream.