Preheat oven to 350°F. Melt 2 Tbsp butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash; cook and stir 1 minute.
Stir in chicken broth, orange juice, 2 tsp cinnamon and ginger. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
Melt remaining 2 Tbsp butter. Mix with remaining tsp cinnamon and sugar. Brush bread batons with mixture and toast in oven until golden brown.
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.
Portion into small cups (such as shot glasses or espresso cups), top with small dollop of sour cream and a spiced pecan. Place cinnamon crouton over the opening of the cup.
Ingredients
1/4 cup butter, divided
3/4 cup onion, 1/4 in. dice
2 lbs butternut squash , peeled, seeded, 1 in. dice
1 1/2 cups chicken stock, no salt added
1/3 cup orange juice
1 tbsp McCormick Culinary® Cinnamon, Ground
1 tsp McCormick Culinary® Ginger, Ground
1 cup cream, half and half
6 tbsp sour cream
3 slices bread, Italian, cut into 2 in. x 1/2 in. batons, yield 18 batons
