Butternut Squash Soup

Ingredients:

1 small yellow onion, diced (about 3/4 cup)

1 apple, diced

2 pounds butternut squash (about 6 heaping cups)

1 box vegetable broth

1/2 teaspoon curry powder

1/4 teaspoon cinnamon

dash of nutmeg

1/2 cup pumpkin puree

3 oz cream cheese

1 tbsp brown sugar

1-2 tablespoons maple syrup

salt to taste

Toppings: pepitas, dash of cinnamon

Instructions

• In a large pot, heat oil over medium-high heat. Add onions and apples, sauté until onions are translucent, stirring frequently.

• Add squash, vegetable broth, and spices.

• Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash is soft

• Lower heat and add pumpkin puree, cream cheese, maple syrup, and brown sugar. Let cream cheese melt in completely.

• Optional: Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.

• Top with pepitas and a dash of cinnamon