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Creamy Butternut Squash Soup With Toasted Pecans

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McCormick
Related tags
soups passover lunch
Nutrition per serving    (USDA % daily values)
CAL
213
FAT
29%
CHOL
9%
SOD
20%

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Ingredients for 6 servings

2 tablespoons butter

3/4 cup chopped onion

1 butternut squash (about 2 pounds), peeled, halved, seeded and cut into 1-inch chunks

1 medium granny smith apple, peeled, cored and cut into 1-inch chunks

1 can (14 ounces) reduced sodium chicken broth

1/3 cup orange juice

2 teaspoons McCormick® cinnamon, Ground

1 teaspoon McCormick® ginger, ground

1 cup fat free half-and-half

6 tablespoons reduced fat sour cream

1/4 cup toasted chopped pecans

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