Simple Cuisine Menu Copycat Autumn Squash Soup :: So Tasty
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| Copycat Autumn Squash Soup |
"This is a copycat model of that fancy sandwich store's autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top!"
Ingredients :
- 2 tablespoons olive oil
- 2 small onions, chopped
- 1 (15 ounce) can plain pumpkin puree
- 14 oz. Frozen cooked butternut squash, thawed
- 1 cup apple juice
- 1 cup low-sodium vegetable broth
- 1/four cup honey
- 1/4 cup white sugar
- 1 teaspoon curry powder
- 1/4 teaspoon salt, or to flavor
- half of cup heavy cream
- 2 tablespoons heavy cream
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- Heat oil in a large pot over medium heat. Add onions and cook dinner till translucent and gentle, 3 to 5 mins. Add pumpkin, squash, apple juice, and broth. Stir properly to mix. Cook over medium warmness for 5 minutes. Add honey, sugar, curry powder, and salt. Cook any other 10 minutes earlier than adding cream. Heat until soup is warmed through, another 2 mins. Serve right now.
Notes :
- If you are not vegetarian you may additionally use hen broth rather than vegetable broth. Fresh cooked squash works as well, of course.
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