1 medium sized butternut squash (4 cups chopped)
1 red onion
2 teaspoons of olive oil, plus one more for toasting the seeds
3/4 teaspoon of salt
1/8 teaspoon of pepper
3/4 teaspoon of ground cinnamon
1 1/4 cup of apple juice
4 cups of chicken broth (or vegetable broth)
1/4 teaspoon of curry powder
2 tablespoons of honey
1 cup of pumpkin puree
1 1/2 cups of low-fat milk
1/4 teaspoon cinnamon
Immersion blender or regular blender
Begin by peeling the butternut squash. Cut in half lengthwise and remove the seeds. Chop the butternut squash into cubes and set aside. Save the seeds to sprinkle on top of the soup when finished.
Peel the carrots and chop into small pieces. At the same time, peel and core your apple. Chop into small pieces and set aside.
Peel and chop the red onion and set aside.
Set the large pot over medium heat and add the olive oil. Once the olive is hot, add the chopped red onion and season with salt and pepper. Cook for 3 to 5 minutes while stirring until onions are slightly softened. Add the chopped apple, butternut squash, carrots, ground cinnamon and curry powder and give it a quick stir. Next add the apple juice and chicken broth and allow the mixture to come to a boil. Add the pumpkin puree and honey and let the the soup boil for 10 to 15 minutes until the butternut squash and carrots are fork tender. In the meantime, preheat the oven to 350 degrees. In a small bowl, mix together the seeds, one teaspoon of olive oil and cinnamon. Lay on a cookie sheet and toast for a few minutes until the seeds are nice and toasty.
Using a immersion blender, blend the mixture until thick, smooth and creamy! The final step is to add the low-fat milk and stir. Your soup is ready to serve! Top with seeds and enjoy!
TIP: For a vegetarian version on this soup, easily swap the chicken broth for vegetable broth.