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Copycat Autumn Squash Soup

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"This is a copycat version of that fancy sandwich shop's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!"
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35 m servings 434
Original recipe yields 4 servings


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  1. 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.


  • Cook's Note:
  • If you are not vegetarian you can also use chicken broth instead of vegetable broth. Fresh cooked squash works as well, of course.

Nutrition Facts

Per Serving: 434 calories; 21.2 63.3 3.7 51 540 Full nutrition

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