Copycat Autumn Squash Soup Popular Recipes

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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!"

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
• 1/4 cup honey
• 1/4 cup white sugar
• 1 teaspoon curry powder
• 1/4 teaspoon salt, or to taste
• 1/2 cup heavy cream
• 2 tablespoons heavy cream

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

• 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.

Notes :

• If you are not vegetarian you can also use chicken broth instead of vegetable broth. Fresh cooked squash works as well, of course.

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