This is a copycat version of that fancy sandwich shop's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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

434 calories; protein 3.7g; carbohydrates 63.3g; fat 21.2g; cholesterol 50.9mg; sodium 539.6mg. Full Nutrition
Advertisement
Advertisement