Copycat Autumn Squash Soup

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

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.

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

Categories

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