Autumn Squash Soup
- 1 tbsp. extra virgin olive oil
- 1 small yellow onion, diced (about 3/4 cup)
- 2 lbs. chopped butternut squash (about 6 heaping cups)
- 3 small carrots, chopped (about 1 cup)
- 3-4 cups vegetable broth
- 2 cups apple cider or apple juice (Do not use apple cider vinegar)
- 1/2 tsp. curry powder
- 1/4 tsp. cinnamon
- Dash of nutmeg
- 1/2 cup pumpkin puree
- 2 tbsp. butter
- 2 oz. low-fat cream cheese
- 1 tbsp. brown sugar, more to taste
- Salt, to taste
- Heavy cream, optional
1. In a large pot, heat oil over medium-high heat. Add onions and sauté until translucent, stirring frequently.
2. Add squash, carrots, vegetable broth, apple cider or juice, and spices.
3. Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand blender or in batches in a normal blender. Blend until very smooth.
4. Taste soup and add salt as desired. You may also add extra brown sugar or honey if desired. Add a dash of heavy cream for a richer roup. Add more vegetable broth if desired to thin soup.
5. Return to burner over medium-low heat, if needed to heat soup back up, then serve immediately.
What you'll need for this recipe: