Ingredients
Scale
- 1 tablespoon olive oil
- 1 large sweet onion, chopped
- Pinch of coarse salt
- 1 1/2 teaspoons minced garlic (about 2 cloves)
- 2 12-ounce bag frozen squash
- 1 15-ounce can pumpkin puree
- 3 cups chicken or vegetable broth
- 1 cup apple juice
- 2 tablespoons brown sugar or honey
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Roasted, salted pepitas (optional, for serving)
Instructions
- In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onions, garlic, and pinch of salt.
- Sauté, stirring occasionally, until onions are translucent, about 5 minutes.
- Add remaining ingredients. Cover pot and bring to a boil.
- Reduce heat to medium-low and simmer for about 15 minutes.
- Remove from heat and blend with an immersion blender (or transfer soup to a blender and blend in batches) until smooth.
- Garnish with pepitas before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 80
- Sugar: 8.3 g
- Sodium: 1080.9 mg
- Fat: 2.4 g
- Saturated Fat: 0.4 g
- Carbohydrates: 13.8 g
- Fiber: 2.5 g
- Protein: 2.7 g
- Cholesterol: 1.9 mg