Ingredients
- 1 extra-large butternut squash (peeled & cubed)
- 2-3 Tablespoons extra virgin olive oil
- 1 15 oz. can 100% pureed pumpkin
- 1 ½ cups apple juice or cider
- 2 cups low-sodium vegetable or chicken broth
- 1 ½ cups 1% milk or almond milk
- 2 Tablespoons honey
- 1/3 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- ½ teaspoon cinnamon
- Salt & pepper to taste
- Roasted pumpkin seeds for garnish (optional)
Preparation Steps
- Preheat oven to 450 degrees. Peel squash, remove seeds & cut into chunks. Place cut squash in baking dish & drizzle with oil, then sprinkle with salt & pepper. Bake for 30 – 35 minutes or until fork tender.
- Mash squash with a fork or potato masher & place in a large stock pot. Add canned pumpkin, apple juice/cider, milk & vegetable broth. Puree ingredients with an immersion blender until well mixed. Add honey, turmeric, curry, cinnamon, salt & pepper (if needed) & heat through about 15 – 20 minutes at a low simmer.
- To serve, garnish bowls of soup with roasted pumpkin seeds. Enjoy this hearty soup!
Note: Adjust liquids based on the size of the butternut squash. If the squash is smaller, decrease the liquids. If the squash is very large you may have to increase the amount of liquid