Butternut Squash Soup
Epicurious Editor
The perfect autumn first course.
ingredients
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1 butternut squash (2 pounds), 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
- 1 tablespoon brandy (optional)
- 1/3 cup orange juice
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg*
- 1 can (14 ounces) chicken or vegetable broth
- 3/4 cup heavy cream
- Sour cream
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