A rich blend of butternut squash, pumpkin and apple simmered in vegetable broth. This exceptional soup is beautifully infused with autumn flavors, and the sweet taste of honey.
1 extra large butternut squash enough to make about 4 cups when peeled and cubed (or use frozen squash)
4 tablespoons extra virgin coconut oil, divided
1 15- ounce can pumpkin
Salt and pepper, to taste
½ cup chopped onion (optional)
1 apple, peeled and cubed (optional)
1½ cups apple juice
1½ cups vegetable broth
1½ cups half-and-half*
1½- Tablespoons honey
½ teaspoon curry powder
½ teaspoon cinnamon
1-teaspoon kosher salt
¼ teaspoon black pepper
Roasted pumpkin seeds for garnish
Preheat oven to 425°. Peel squash. Remove seeds and cut into chunks. Place in baking dish or on sheet pan and drizzle with oil. Sprinkle generously with salt and pepper. Roast squash at 425° for about 25 to 30 minutes or until fork tender. Saute apples and onions in another tablespoon of oil for about 5 minutes, or until onion is translucent. Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, sautéed onions and apple, half-and-half and vegetable broth. Puree all ingredients with an immersion blender until well mixed. Add honey, curry, cinnamon, and additional salt and pepper, and simmer on low for about 10 to 15 minutes. When serving, garnish bowls of soup with roasted pumpkin seeds.
Recipe: Kosher, Dairy or Parve*
*To make this parve, simply substitute full fat coconut milk for the half and half.