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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

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