Copycat Autumn Squash Soup
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Description
This is a copycat version of that fancy sandwich shop's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!
Ingredients
- 2 tablespoons olive oil
- 2 small onions, chopped
- 1 (15 ounce) can plain pumpkin puree
- 14 ounces frozen cooked butternut squash, thawed
- 1 cup apple juice
- 1 cup low-sodium vegetable broth
- ¼ cup honey
- ¼ cup white sugar
- 1 teaspoon curry powder
- ¼ teaspoon salt, or to taste
- ½ cup heavy cream
- 2 tablespoons heavy cream
Directions
- 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.
Nutrition Facts
serving: 4 servings
calories: 433.9 kcal
carbohydrates: 63.3 g
protein: 3.7 g
saturated fat: 9.7 g
cholesterol: 50.9 mg
sodium: 539.6 mg
fiber: 6.2 g
sugar: 44.6 g