Autumn Squash Soup

Name: Autumn Squash Soup
Yield: 4
Ingredients: 18-20 ounces raw butternut squash flesh (cubed*); 1 cup apple juice; 2 1/2 cups vegetable broth (plus extra); 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; extra vegetable broth or water (as needed); Roasted pepitas for garnish

Autumn Squash Soup was pinched from <a href="https://soupaddict.com/2016/10/autumn-squash-soup/" target="_blank" rel="noopener">soupaddict.com.</a>

"This blender soup is a spot-on homemade version of Panera's famous Autumn Squash Soup...."

INGREDIENTS

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18-20 ounces raw butternut squash flesh (cubed*)

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1 cup apple juice

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2 1/2 cups vegetable broth (plus extra)

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14 ounce can pumpkin puree

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2 tablespoons brown sugar

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1 tablespoon olive (vegetable, or coconut oil)

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1 cup finely chopped onion (about 1/2 large onion)

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3/4 teaspoon ground cinnamon

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3/4 teaspoon mild yellow curry powder

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1/2 teaspoon ground ginger

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1 teaspoon Kosher salt

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2 ounces softened cream cheese

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1/2 cup half-n-half or heavy cream

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extra vegetable broth or water (as needed)

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Roasted pepitas for garnish

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