Ingredients:

  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced (approx. 150g)
  • 4 cups butternut squash, peeled and cubed (approx. 600g)
  • 15 oz 100% pure pumpkin puree
  • 3 cups low-sodium vegetable broth
  • 1 cup unfiltered apple cider
  • 2 tbsp honey
  • 1/2 tsp mild curry powder
  • 1/4 tsp ground cinnamon
  • 1/2 cup heavy cream
  • 1 tsp sea salt
  • 1/4 tsp white pepper

Instructions:

  1. In a large Dutch oven or stockpot, melt the butter and olive oil over medium heat. Add the diced onions and a pinch of salt. Sauté for 5–7 minutes until translucent and fragrant.
  2. Stir in the cubed butternut squash, pumpkin puree, vegetable broth, and apple cider. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until the squash is fork-tender.
  3. Use an immersion blender to process the soup until completely smooth. Stir in the honey, curry powder, cinnamon, salt, and white pepper.
  4. Pour in the heavy cream and stir over low heat for 2 minutes to integrate. Do not allow the soup to reach a rolling boil once the cream is added.