- 3 tbsp butter
- 1 cup chopped onion
- 1 butternut squash (about 2.5 pounds)
- 1 large Golden Delicious apple
- ½ cup chopped pecans, toasted
- 1 tbsp Bickford Brandy Flavor
- 14 oz Erie Bone Broth Chicken Broth
- 1 tsp Bickford Ginger Flavor
- ½ tsp Bickford Nutmeg Flavor
- ¾ cup whipping cream
- Sour cream garnish, optional
Melt butter over medium heat in a large saucepan. Add onion and sauté about 3 minutes, or until slightly softened. Peel, seed and cut butternut squash into ¾-inch chunks. (To save effort, soften the whole squash with microwaves first, put in several knife slits to let steam escape and microwave the squash on a paper towel at full power a few minutes.) Then slice open and scrape out chunks of flesh, add to the onion mixture in saucepan with the apple, peeled, cored and diced. Add pecans and Bickford Brandy Flavor. Cook over medium heat, stirring
occasionally, for 1 minute. Stir in Erie Bone Broth Chicken Broth, Bickford Ginger Flavor and Bickford Nutmeg Flavor. Bring to a boil; reduce heat. Cover and simmer, stirring occasionally, about 25 minutes or until squash and apple are tender. Cool slightly.
Working in batches, blend squash mixture in a blender or food processor until smooth. Return squash mixture to saucepan. Stir in whipping cream. Heat through, but do not boil. Top each serving with a dollop of sour cream, if desired.
Image Source (Flickr)