Squash Soup



- Olive Oil - Butternut Squash - Carrots - Shallots - Ginger - Curry Powder - Broth - Apple Juice - Brown Sugar - Pumpkin Puree - Cream Cheese

Heat oil in a large pot over medium heat. Add squash, carrots, and shallots, and season with salt. Cook, occasionally stirring, until the vegetables begin to soften, about 5 minutes. 

Step 1

Mix in ginger and curry powder, and cook until it becomes fragrant, about 1 minute more.

Step 2

Mix in broth, apple juice, and brown sugar. Turn the heat to high and bring to a boil, then reduce to a simmer and cover. Cook until vegetables are soft, about 20 minutes.

Step 3

Add in pumpkin puree and cream cheese.

Step 4

If you are using an immersion blender: blend the soup until smooth. Season with salt. If you are using a blender: Let the soup cool slightly. Add soup to your blender. Only fill it ¾ of the way full. Work in batches if necessary. Blend on high till the soup is smooth.

Step 5