Recipe information
Ingredients for - Copycat Autumn Squash Soup
3. Plain pumpkin puree - 1 (15 ounce) can
4. Frozen cooked butternut squash, thawed - 14 ounces
How to cook deliciously - Copycat Autumn Squash Soup
1. Stage
Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.
