COPYCAT AUTUMN SQUASH SOUP

Copycat Autumn Squash Soup image

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

Provided by ChihuahuaKlaudia

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil
2 small onions, chopped
1 (15 ounce) can plain pumpkin puree
14 ounces frozen cooked butternut squash, thawed
1 cup apple juice
1 cup low-sodium vegetable broth
¼ cup honey
¼ cup white sugar
1 teaspoon curry powder
¼ teaspoon salt, or to taste
½ cup heavy cream
2 tablespoons heavy cream

Steps:

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.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 63.3 g, Cholesterol 50.9 mg, Fat 21.2 g, Fiber 6.2 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 539.6 mg, Sugar 44.6 g