BY KRISTEN GARRIDO
This creamy autumn squash soup is perfect for cozy fall days. It's packed with warm spices, rich flavors and would put Panera to shame.
Peel and cube a medium-sized butternut squash. Dice two carrots and mince two cloves of garlic. Set these ingredients aside, ready to sauté.
In a large pot, melt two tablespoons of butter over medium heat. Add the garlic, carrots and butternut squash cubes. Sauté for about 5 minutes until the vegetables start to soften.
Pour in four cups of vegetable broth, ensuring the vegetables are fully covered.
Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes until the squash and carrots are tender.
Carefully transfer the soup to a blender or use an immersion blender in the pot. Blend until the mixture is creamy and smooth. If it’s too thick, add a bit more broth.
Return the blended soup to the pot. Stir in one cup of pumpkin puree, one cup of apple cider and a pinch each of cinnamon, curry powder, salt and pepper.
Pour in half a cup of heavy cream and stir well. Let the soup heat for an additional 5 minutes, but don’t let it boil.
Top with roasted pumpkin seeds, a sprinkle of cinnamon, or a swirl of cream for extra appeal.
You’ve just created a comforting, restaurant-quality autumn squash soup, although you can enjoy this delicious recipe anytime!
With simple ingredients and easy steps, you’ll be enjoying this cozy fall favorite in no time.