Butternut Pumpkin Soup

January 08, 2015

140

Butternut pumpkin soup. Thick, warm, creamy, slightly sweet, richness. Delicious fall soup! Enjoy the pleasure of this comforting soup made from fresh butternut squash and fresh or canned pumpkin!

•1 Butternut Squash
•2-15 oz Cans Pumpkin Puree or 4 cups fresh pumpkin puree
•2 cups Vegetable Broth
•1 1/2 cup Apple Cider
•1 1/2 cup Heavy Cream•2 tbsp Honey
•1/4 tsp Curry Powder
•1/2 tsp Cinnamon
•2 tsp Salt
•1/2 tsp Black Pepper
•Pumpkin Seeds (for garnish)

•Preheat oven to 350. •Cut the squash in half, seed and lay face down on a baking sheet. •Put in the oven for 40 minutes until fork tender •Remove from oven and allow to cool at least 10 minutes....
See the full directions on my site

Nutritions

Calories
252

Sodium
1131mg
47% DV

Fat
27g
42% DV

Protein
3g
6% DV

Carbs
6g
2% DV

Fiber
3g
12% DV