About This Recipe
Squash up dinner with a delicious soup.
Ingredients
At Oliviers&Co
Extra Virgin Everyday Olive Oil
At the market
1 onion, diced
2 garlic cloves, minced
6 cups butternut squash, diced
1 cup butternut purée
3 cups vegetable broth
1 cup apple juice
1 tbsp honey
1/2 tsp curry powder
1/4 tsp cinnamon
Salt & pepper
1/2 cup heavy whipping cream
Pumpkin seeds, for decoration
Directions
In a large soup pot, heat olive oil over medium-high heat. Add onion an cook, stirring occasionally, until onion is soft and translucent. Add garlic and cook until fragrant, about 30 seconds.
Add butternut squash, butternut purée, vegetable broth, apple juice, honey, curry powder, cinnamon, salt & pepper. Bring to a boil, cover and lower to simmer. Cook about 15 minutes, until the butternut is fork tender.
Use an immersion blender or a regular blender to blend in batches until smooth.
Transfer back to the pot and stir in heavy cream. Heat through.
Garnish with pumpkin seeds and drizzle with oil before serving.