This creamy Fall soup is so comforting as the cold weather sets in here in NC. If you have tried Panera Breads Autumn soup this is close to that soup.
2 lbs butternut squash (if you need a shortcut use the grocery store cut up version)
2 tablespoons olive oil (divided)
1 c chopped sweet onion
15 oz pumpkin
2 c chicken stock
2 teaspoons curry powder
1/2 teaspoon cinnimon
1 c apple juice
1 tablespoon maple syrup
1/2 c heavy cream (or 1/2 and 1/2)
1 tablespoon pumpkin seeds
Preheat oven to 350 degrees. Place the precut butternut squash onto a baking sheet and drizzle 1 tablespoon of olive oil over, coat well. Bake for 30 min, until fork tender.
In a large soup pot or dutch oven add 1 tablespoon olive oil and sautee onions until translucent. Sprinkle with salt.
When onions are translucent add the pumpkin, butternut squash, chicken stock, curry powder, cinnamon, apple juice and maple syrup. Heat on medium low. When the soup is hot use a blender or an immersion blender to blend the soup until smooth. Add cream to the soup. Serve with a sprinkle of pumpkin seeds.