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Export 11 ingredients for grocery delivery
Step 1
Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash and apple; cook and stir 1 minute.
Step 2
Stir in broth, orange juice, cinnamon and ginger. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
Step 3
With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in half-and-half. Cook on low heat until heated through. Ladle into soup bowls. Top each serving with a dollop of sour cream and chopped pecans.
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