1 tbsp Olive Oil
1 small onion- diced
2 lbs chopped butternut squash
3 small carrots, chopped
34 cups chicken or vegetable broth
2 cups apple cider or apple juice
½ tsp curry powder
¼ tsp cinnamon
dash of nutmeg
½ cup pumpkin puree
2 tbsp butter
2 oz cream cheese
1 tbsp brown sugar
salt to taste
heavy cream- optional (or coconut cream)
Sprinkle with Pepitas
Add ham if desired
1
In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently
Add squash, carrots, vegetable broth, apple cider and spices
Bring to a boil, reduce to simmer 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
Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste you like. You can also add heavy cream or coconut cream to make it decadent.
Garnish with ham and pumpkin seeds
Ingredients
1 tbsp Olive Oil
1 small onion- diced
2 lbs chopped butternut squash
3 small carrots, chopped
34 cups chicken or vegetable broth
2 cups apple cider or apple juice
½ tsp curry powder
¼ tsp cinnamon
dash of nutmeg
½ cup pumpkin puree
2 tbsp butter
2 oz cream cheese
1 tbsp brown sugar
salt to taste
heavy cream- optional (or coconut cream)
Sprinkle with Pepitas
Add ham if desired