Recipe: Copycat Autumn Squash Soup

This is a copycat version of that fancy sandwich shops autumn squash soup. Serve with sunflower seeds or pepitas sprinkled on top

Copycat Autumn Squash Soup Ingredients

• 2 tablespoons olive oil

• 2 small onions, chopped

• 1 (15 ounce) can plain pumpkin puree

• 14 ounces frozen cooked butternut squash, thawed

• 1 cup apple juice

• 1 cup low-sodium vegetable broth

• cup honey

• cup white sugar

• 1 teaspoon curry powder

• teaspoon salt, or to taste

• cup heavy cream

• 2 tablespoons heavy cream

How to Make Copycat Autumn Squash Soup

1. Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.

Copycat Autumn Squash Soup Nutritions

• Calories: 433.9 calories

• Carbohydrate: 63.3 g

• Cholesterol: 50.9 mg

• Fat: 21.2 g

• Fiber: 6.2 g

• Protein: 3.7 g

• SaturatedFat: 9.7 g

• ServingSize:

• Sodium: 539.6 mg

• Sugar: 44.6 g

• TransFat:

• UnsaturatedFat:

Source: Copycat Autumn Squash Soup