Autumn Squash Soup

Ingredients:

  • 1 Butternut Squash; peeled & cubed

  • 3 Carrots; peeled & diced

  • 1/4 of Onion; diced

  • 1 Tablespoon of Ginger; minced

  • 3 Cloves of garlic; minced

  • 1 Acorn Squash; peeled & cubed

  • 1 Cup of Applesauce

  • 4 Cups of Vegetable Broth

  • 1 Cup of Milk

  • 1 Cup of Water (less or more depending on consistency preference)

  • 3 Tablespoons of Cream Cheese

  • 2 Tablespoons of Olive Oil

  • 1 Tablespoon of Curry Powder

  • Salt & Pepper; to taste

Instructions:

  • warm oil In a large pot over medium heat

  • add carrots, onion, garlic, ginger, and squash to pot; saute until slightly softened

  • Add vegetable broth, applesauce and curry powder; bring to a boil

  • Allow to simmer until vegetables are fully softened (about 10-15 minutes)

  • Add cream cheese, water and milk; stir until cream cheese is melted and fully incorporated

  • Pour soup into a blender or use and immersion blender to blend to desired consistency

  • Add salt and pepper to taste, enjoy!

Quick Tip: Steam Squash and Carrots prior to making soup to cut simmer time in half.

Options for use: Enjoy immediately, store in refrigerator for up to7 days, or freeze for up to 6 months