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11Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash
- 2 Tbsp. vegetable oil (divided use)
- 1 cup white onion (chopped)
- 15 oz. pumpkin
- 2 cups vegetable stock
- 2 tsp. curry powder (you may want to add more)
- 1/2 tsp. cinnamon
- 1 cup apple juice
- 1 Tbsp. honey
- 1/2 cup heavy cream
- 1 Tbsp. pumpkin seeds
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Reviews(6)
Eric M 4 years ago
Delicious, best squash soup I’ve ever made. We used acorn squash instead of butternut but other than that followed it exactly
Lex 4 years ago
Lovely. Omitted the honey for a less-sweet approach and puréed beans instead of the heavy cream for a more healthy take. Delish
Eyler 5 years ago
Delicious! I left out the honey because I didn’t want it that sweet. I also used a food processor to make the squash and pumpkin extra creamy instead of using an emersion blender. It’s a keeper!
Trish 5 years ago
Very good I added more spices and vegetable broth. I baked the squash with the skin on and then cut it off-big time saver!