Autumn Squash Soup

Ingredients

• Squash

  Winter, butternut, raw

  18 medium (1 lb) or 8.16kg

• Apple juice

  Canned or bottled, unsweetened, with added ascorbic acid

  1 cup or 248g

• Vegetable Broth

  From bouillons. Low sodium

  2 ½ cup or 600g

• Pumpkin

  Cooked, boiled, drained, without salt

  14 oz or 397g

• Brown sugar

  2 tbsp or 18g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Cinnamon

  Spices, ground

  ¾ tsp or 2g

• Curry powder

  Spices

  ¾ tsp or 2g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Salt

  Table

  1 tsp or 6g

• Cream cheese

  2 oz or 57g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

• Vegetable Broth

  From bouillons. Low sodium

  100g

Directions

1. Preheat oven to 400F and line a sheet pan with foil or parchment paper. Spread the squash cubes on the pan and roast for 15 minutes, or until the edges of the cubes are light brown. Remove from the oven and let cool a bit.
2. Add the squash, apple juice, broth, pumpkin puree, and brown sugar to the blender jar. Puree until smooth. You might have to scrape down the jar during processing. If too thick, add 2 tablespoons of broth or water and process again. Set aside.
3. Pour the squash mixture into the onions and bring to a gentle simmer for 10 minutes (keep an eye on the soup it's likely to sputter). Reduce heat to low and let stand for a few minutes to cool slightly. Add the cream cheese and dairy, stirring until completely incorporated.
4. Now, test for thickness: if you'd like a "soupier" soup, add more broth or water by the tablespoon, until it reaches your desired consistency. Taste, and add more salt if necessary.
5. Heat the oil in a 4 quart Dutch oven or stock pot over medium heat until shimmering. Add the onions and saute until they're soft and transparent. Sprinkle the cinnamon, curry powder, ginger, and salt over the onions, and stir for a minute or two to bloom the spices.
6. To serve, ladle into bowls and top with pepitas, or a swirl of heavy cream.
7. Recipe by: SoupAddict (source: vhttp://soupaddict.com/2016/10/autumn-squash-soup/)