Savory Pumpkin Squash Soup
Ingredients
- 2 bags 10 ounces each frozen butternut squash
- 1 can 15 ounces pumpkin
- 1 1/2 cups applesauce
- 3 cups chicken broth
- 1 cup brown sugar
- 8 ounces cream cheese
- 2 tablespoons onion powder
- 1 tablespoon cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ginger
- 1 teaspoon salt
- 3/4 cup heavy cream plus additional for serving (optional)
- 2/3 cup honey
- crusty bread
Instructions
- In Dutch oven over medium heat, use hand blender to combine butternut squash, pumpkin, applesauce, broth, brown sugar, cream cheese, onion powder, cinnamon, curry powder, ginger, salt, 3/4 cup heavy cream and honey. Blend until chunks of butternut squash are completely broken down.
- Simmer 20 minutes then serve with pumpkin seeds on top and extra cream, if desired. Serve with crusty bread.