3 tablespoons butter
3/4 cup chopped sweet onion
1 (2 pounds) butternut squash, peeled, halved, seeded and cut into 1-inch chunks
1 medium green apple, cored and cut into 1-inch chunks
1/2 cup chopped pecans, toasted for garnish1/3 cup orange juice
1/2 teaspoon Ginger, Ground
1/4 teaspoon Nutmeg, Ground
3/4 cup heavy cream
3/4 cups Chicken Stock
Garlic salt & pepper to taste
Melt butter in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple. Cook on medium heat 1 minute, stirring occasionally.
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.
With center part of cover removed to let steam escape, puree soup in batches with hand blender on high speed until smooth. Return pureed mixture to saucepan. Stir in heavy cream. Cook until heated through. Ladle into soup bowls.
If you would like the soup to be a little sweeter, add some Maple Syrup. Yum!