Description
Adapted from "The Cooking Club Cookbook," Villard

Ingredients

• 2 tablespoons butter, melted
  
• 1 teaspoon McCormick Ground Cinnamon
  
• 1/2 teaspoon McCormick Ground Nutmeg
  
• 1/2 teaspoon McCormick Gourmet Collection Ground Cardamom
  
• 1 butternut squash, halved and seeded
  
• 2 tablespoons olive oil
  
• 1/2 cup chopped onion
  
• 1 medium apple, peeled, cored and chopped
  
• 3 1/2 cups chicken broth
  
• Salt and McCormick Ground Black Pepper to taste
  
• Chopped chives

Preparation
Heat oven to 425°F. Combine butter, cinnamon, nutmeg and cardamom. Place squash, flesh side up, in roasting pan. Prick flesh several times with a fork; brush with butter mixture. (Pour excess into cavity.) Cover pan with foil and bake 50 minutes or until squash is tender. Scoop out flesh and reserve.

In soup pot, heat oil over medium heat. Add onion and apple; sauté about 10 minutes or until soft. Stir in broth and squash. In food processor or blender, purée soup in batches until smooth. Return soup to pot; add salt and pepper. Bring to a boil; reduce heat and simmer for 5 minutes. Garnish with chives.

Nutrition
no information available

Serves
Serves 6

Variations
Cooking Club Tip: Prepare soup in advance and cool. Transport soup in pot sealed with Press 'n Seal wrap. Reheat before serving.