9-25-24 What's for Dinner? Autumn Squash Soup

By Sharon Estep

Ingredients:

2-pound butternut squash; peeled, seeded and cut into cubes

2 medium carrots; peeled and chopped

4 cups vegetable broth

1 cup apple juice

1 cup water

3 tablespoons cream cheese; softened

2 large shallots; chopped

¾ cup pumpkin puree

1-2 garlic cloves; minced

2 teaspoons ground ginger

2 tablespoons extra virgin olive oil

1 tablespoon brown sugar, packed

½ – 1 teaspoon chili powder

1 teaspoon curry powder

roasted pumpkin seeds

salt; to taste

pepper; to taste

heavy cream; optional

Heat oil in a large saucepan, over medium heat. Add squash, carrots, and shallots. Salt and pepper to taste. Cook for several minutes until softened, stirring occasionally. Stir in ginger, brown sugar, garlic and curry; cook until beginning to caramelized.

Add the broth, apple juice, and water. Cook, then reduce heat to a simmer for about 10-15 minutes.

As the vegetables cook, in a small bowl, whisk together pumpkin puree and cream cheese. Add to saucepan. Use an immersion blender to puree until smooth. Add salt and pepper to taste.

Ladle into serving bowls and top with heavy whipping cream, as desired, and roasted pumpkin seeds.

320 calories, 19g fat, 28g carbs, 14g sugar, 7g protein