Copycat Autumn Squash Soup

This is a copycat version of that fancy sandwich shop's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 434 Calories

Ingredients

• ¼ cup white sugar
• 2 tablespoons heavy cream
• ¼ cup honey
• ½ cup heavy cream
• 2 tablespoons olive oil
• 1 cup apple juice
• 1 teaspoon curry powder
• 2 small onions, chopped
• ¼ teaspoon salt, or to taste
• 1 cup low-sodium vegetable broth
• 1 (15 ounce) can plain pumpkin puree
• 14 ounces frozen cooked butternut squash, thawed

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.