Prep: 35 min. Cook: 30 min.
12 servings (3-1/4 quarts.)
Updated: Nov. 08, 2023
1 medium butternut squash (3 pounds), peeled and cubed2 tablespoons butter2 large carrots, chopped1 medium onion, chopped3 garlic cloves, minced5 cups vegetable broth1 can (15 ounces) pumpkin1/2 cup canned coconut milk1 cup apple cider or juice1/4 cup packed brown sugar1 teaspoon salt1 teaspoon curry powder1 teaspoon ground cinnamon1/2 teaspoon pepper1/8 teaspoon ground nutmeg1 cup heavy whipping creamSalted roasted pumpkin seeds or pepitas
Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 20-25 minutes.
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add carrots and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, coconut milk, apple cider, brown sugar and seasonings. Drain squash; add to broth mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth. Return to Dutch oven; add heavy cream. Cook and stir until heated through. If desired, garnish with pumpkin seeds and a drizzle of additional heavy cream.
1 cup: 207 calories, 11g fat (7g saturated fat), 28mg cholesterol, 516mg sodium, 27g carbohydrate (13g sugars, 6g fiber), 3g protein.