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Fall sqaush soup

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Member since 2014

Serves | Prep Time | Cook Time


1 Butternut Squash
1 small Onion
2 tbsp Olive Oil
15 oz Pumpkin Puree
2 cup Vegetable Broth
1 1/2 cup Apple Cider
1 1/2 cup Heavy Cream
2 tbsp Honey
1/4 tsp Curry Powder
1/2 tsp Cinnamon
2 tsp Salt
1/2 tsp Black Pepper
Pumpkin Seeds (for garnish)

Preheat oven to 450.

Peel and seed squash and cut into chunks.

Peel and quarter onion

Toss squash and onion in olive oil and salt and pepper to taste.

Cook for 20 minutes.

Allow to cool at least 10 minutes.

Puree in blender or food processor.

In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.

Bring to a low boil over medium heat.

Add honey and spices and simmer for 10 minutes.

Garnish with pumpkin seeds.

Pairs Well With


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