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Ingredients
US|METRIC
4 SERVINGS
- 20 oz. butternut squash (flesh cubed*)
- 1 cup apple juice (or apple cider)
- 2 1/2 cups vegetable broth (plus extra)
- 14 oz. pumpkin puree
- 2 Tbsp. brown sugar
- 1 Tbsp. olive (vegetable, or coconut oil)
- 1 cup finely chopped onion (about 1/2 large onion)
- 3/4 tsp. ground cinnamon
- 3/4 tsp. yellow curry powder (mild)
- 1/2 tsp. ground ginger
- 1 tsp. kosher salt
- 2 oz. cream cheese (softened)
- 1/2 cup heavy cream (or half-n-half)
- vegetable broth (extra, or water as needed)
- roasted pepitas (for garnish optional)
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