Serve with Jodar's 2015 Chardonnay
1 Tablespoon extra virgin olive oil
1 small yellow onion, diced
2 pounds chopped butternut squash
3 small carrots, chopped
3-4 cups vegetable broth
2 cups apple cider
1 teaspoon curry powder
1 / 4 teaspoon cinnamon
Dash of nutmeg
½ cup pumpkin puree
2 tablespoon butter
2 ounces cream cheese
1 tablespoon brown sugar
Salt to taste
Heavy cream (optional)
In a large pot, heat oil over medium high heat. Add onions and sauté until translucent, stirring frequently.
Add squash, carrots , vegetable broth, apple cider and spices
Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a immersion blender until smooth
Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a sweeter taste if desired. Adding the heavy cream will also make it more decadent.
Return to burner over medium heat if needed to heat the soup back up and then serve immediately.