Ingredients:
1 tbsp Olive oil
1 small Yellow onion, diced (about 3/4 cup)
2 pounds Chopped butternut squash (about 6 heaping cups)
3 small Carrots, chopped (about 1 cup)
4 cups Vegetable broth
2 cup Apple cider or apple juice
1/2 tsp Curry powder
1/4 tsp Cinnamon
Dash of nutmeg
1/2 cup Pumpkin puree
2 tbsp Butter
2 ounces Low-fat cream cheese
1 tbsp Brown sugar
Salt
1-2 cups Heavy whipping cream
Roasted and seasoned pumpkin seeds
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Preparation:
In a large pot, heat olive oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
Add squash, carrots, vegetable broth, apple cider and spices.
Bring to boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese, brown sugar and heavy whipping cream. Puree with a hand (stick) blender. Blend until smooth.
Spoon into bowls and top with pumpkin seeds.
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