Description
Invite the harvest season into your home with this velvety, golden soup. This copycat recipe mirrors the restaurant favorite by blending roasted butternut squash, carrots, and sweet pumpkin puree. Notes of apple juice, cinnamon, curry, and nutmeg provide a sophisticated balance of savory and sweet flavors. Perfectly creamy and packed with nutrients, this soup is a nourishing, comforting meal that captures the essence of autumn in every spoonful.
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely diced
2 cups butternut squash, peeled and cubed
1 cup carrot, chopped
1 cup pumpkin puree
2 cups vegetable broth
1 cup apple juice
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder
1/8 teaspoon ground nutmeg
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat and sauté the onion until translucent.
Add the butternut squash and carrots, cooking for about 5 minutes to slightly soften.
Pour in the vegetable broth and bring to a boil, then reduce heat and simmer until vegetables are fork-tender.
Remove from heat and stir in the pumpkin puree and apple juice.
Use an immersion blender to process the mixture until completely smooth and velvety.
Return to low heat, stir in the cream, cinnamon, curry powder, and nutmeg.
Simmer gently for 5 minutes and season with salt and pepper to taste before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For a vegan alternative, substitute the heavy cream with full-fat canned coconut milk.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 18g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 20mg