Copycat Autumn Squash Soup recipe
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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
Nutrition Info
- 433.9 caloriescarbohydrate: 63.3 gcholesterol: 50.9 mgfat: 21.2 gfiber: 6.2 gprotein: 3.7 gsaturatedFat: 9.7 gservingSize: -sodium: 539.6 mgsugar: 44.6 gtransFat: : -unsaturatedFat: : -
Directions Copycat Autumn Squash Soup
Directions
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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.