Ingredients
Scale
- 18–20 ounces raw butternut squash flesh, cubed
- 1 cup apple juice or apple cider
- 2 1/2 cups vegetable broth (plus extra as needed)
- 14 ounce can pumpkin puree
- 2 tablespoons brown sugar
- 1 tablespoon olive, vegetable, or coconut oil
- 1 cup finely chopped onion (about 1/2 large onion)
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon mild yellow curry powder
- 1/2 teaspoon ground ginger
- 1 teaspoon kosher salt
- 2 ounces softened cream cheese
- 1/2 cup half-n-half or heavy cream
- Roasted pepitas for garnish (optional)
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until softened.
- Add ground cinnamon, curry powder, and ground ginger; cook until fragrant, about 1-2 minutes.
- Add cubed butternut squash, vegetable broth, apple juice or cider, and brown sugar. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-30 minutes.
- Remove from heat and stir in pumpkin puree and softened cream cheese until smooth.
- Using an immersion blender or regular blender in batches, puree the soup until very smooth.
- Stir in half-n-half or heavy cream. Add extra broth or water if needed to reach desired consistency.
- Reheat gently if necessary, then serve garnished with roasted pepitas if desired.
Notes
For best flavor, use fresh butternut squash and apple cider. Adjust sweetness with brown sugar to taste. Garnish with roasted pepitas for added texture and a nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 20g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg