Autumn Squash Soup

This fall favorite is great with some hearty whole grain bread and a salad. So delicious and filling.


1 ½ tablespoons extra virgin olive oil

¾ cup diced yellow onion

1 cup chopped carrots

6 ½ cups chopped, peeled butternut squash

3 ½ cups chicken or vegetable broth

2 cups apple cider (not apple juice)

½ teaspoon curry powder

¼ teaspoon cinnamon

1/8 teaspoon nutmeg

¾ teaspoon salt

½ cup pumpkin puree (not pumpkin pie filling)

2 tablespoons brown sugar

3 tablespoons butter

4 ounces cream cheese

2/3 cup heavy cream or half-and-half

Roasted pepitas or pumpkin seeds for garnish

In a large kettle, sauté onion in oil over medium high heat. Add carrots, squash, broth, and apple cider. Bring to a low simmering boil. Add spices and salt and simmer over medium low heat for 20 minutes, until vegetables are soft. Remove from heat and add pumpkin puree, brown sugar, butter, and cream cheese. Puree with a submergible stick blender or in batches in a normal blender until no chunks remain. Add cream or half-and-half. Warm over low heat for a few minutes and serve immediately. Garnish with roasted pepitas or pumpkin seeds, if desired. Serves 8.

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