Harvest Pumpkin & Squash Soup

READY IN: 50mins
SERVES: 8
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, combine the squash, pumpkin, apple, onion and stock.
  • Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
  • Transfer the mix into a food processor and blend until smooth. I did this in several batches.
  • Pour the processed soup into another pot or crock pot to reheat.
  • Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
  • Serve hot or the soup can be refrigerated or frozen.
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