Autumn Squash Soup Recipe | Rutgers Cooperative Extension

Ingredients

• 1 extra-large butternut squash (peeled & cubed)
• 2-3 Tablespoons extra virgin olive oil
• 1 15 oz. can 100% pureed pumpkin
• 1 ½ cups apple juice or cider
• 2 cups low-sodium vegetable or chicken broth
• 1 ½ cups 1% milk or almond milk
• 2 Tablespoons honey
• 1/3 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• ½ teaspoon cinnamon
• Salt & pepper to taste
• Roasted pumpkin seeds for garnish (optional)