Ingredients
2 tbsp. extra-virgin olive oil
1 (2-lb.) butternut squash, peeled, and seeded, and cut into 1" cubes
2 medium carrots, peeled and chopped
2 large shallots, chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 tbsp. packed brown sugar
2 tsp. ground ginger
1 tsp. curry powder
4 c. low-sodium vegetable broth
1 c. apple juice
1 c. water
1/2 c. pumpkin puree
2 tbsp. cream cheese, softened
Heavy cream (optional)
1 tbsp. extra-virgin olive oil
1/2 c. pepitas
1/2 tsp. chili powder
Kosher salt
Preparation
Step 1In a large pot over medium heat, heat oil. Add squash, carrots, and shallots and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in garlic, sugar, ginger, and curry powder, and cook until vegetables are beginning to caramelize, about 2 minutes more. Step 2Pour over broth, apple juice, and water. Bring to a boil, then reduce to a simmer and cook until vegetables are soft, about 10 minutes. Step 3Meanwhile, in a small bowl, whisk together pumpkin puree and cream cheese until incorporated. Step 4Pour pumpkin mixture into pot and stir to combine. Step 5Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in desired amount of heavy cream, if using. Serve soup topped with pepitas.
Step 1Preheat oven to 350°. On a medium baking sheet, toss pepitas with oil and chili powder and season with salt. Step 2Bake, shaking the pan halfway through, until pepitas are crunchy and golden, about 10 minutes. Step 3Let cool completely.
Want more soup ideas? We have plenty of fall soups to try next!
