BUTTERNUT SQUASH SOUP WITH PECANS

Butternut Squash Soup with Pecans image

"When I received some fresh organic vegetables from a friend, I created this hearty and satisfying soup," writes Delores Cavanah of Aurora Colorado.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 cups.

Number Of Ingredients 14

Ingredients

1 small onion, finely chopped
2 tablespoons chopped celery
1-1/2 teaspoons olive oil
2 teaspoons minced fresh parsley
1 garlic clove, minced
1/4 teaspoon ground cinnamon
3 medium Yukon Gold potatoes, peeled and cubed
1-1/2 cups chicken broth
1 cup cooked cubed butternut squash
1 carton (16 ounces) ready-to-serve creamy butternut squash soup
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped pecans, toasted
1/4 cup heavy whipping cream

Steps:

In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer., In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through. , Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through.

Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 702mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 5g fiber), Protein 5g protein.