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Autumn Squash Soup

Recipe from Rachel Cooks


-  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: