Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups butternut squash, cubed
  • 15 oz pumpkin purée
  • 4 cups vegetable broth, low sodium
  • 1/2 cup unfiltered apple juice
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp curry powder
  • 1/8 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1/4 cup roasted salted pumpkin seeds

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for 60 seconds more.
  2. Add the cubed butternut squash, pumpkin purée, vegetable broth, apple juice, and honey. Stir in the cinnamon, ginger, curry powder, nutmeg, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the squash is tender.
  3. Using an immersion blender, blend the soup directly in the pot until completely velvety. Stir in the heavy cream over low heat until incorporated.
  4. Ladle into bowls and garnish with roasted salted pumpkin seeds.