1medium butternut squash, halved lengthwise and seeds removed
1small pumpkin, halved and seeds removed
3tbsp.olive oil, divided
1smallyellow onion, diced
2medium carrots, peeled and diced
1granny smith apple, peeled, cored and diced
1/2cupapple cider, (do NOT use apple cider vinegar)
1cupmilk, (use dairy free, if desired)
2-3tablespoonshoney, depending on how sweet you like it
1/2cuptoasted pumpkin seeds, for garnish
Preheat the oven to 425 degrees F. Brush the tops and the insides of the squash and pumpkin with 2 teaspoons olive oil. Season with salt and pepper and place squash face down (flesh side down) on a baking sheet. Roast until fork tender, about 50 minutes to 1 hour. Remove from oven and cool.
In a Dutch oven set over medium heat, heat the remaining olive oil. Add the onion, carrot, apple, curry powder and turmeric. Stir to combine. Cook for 10 to 15 minutes, until the vegetables are soft.
Stir in the broth, cider and roasted squash and pumpkin. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and stir in milk, honey, and a pinch of salt.
Use an immersion blender or a standard blender to puree the soup. Season with salt and pepper, to taste. Garnish with pumpkin seeds, if desired.
Use 3 cups of broth for a thicker soup or 4 cups of broth for a thinner soup. We use 3 cups since we like our soup very thick.
To make this soup vegan, substitute the milk for almond milk and the honey for agave syrup.
This recipe calls for apple cider. Do NOT use apple cider vinegar. It is not the same thing as apple cider.
Store the soup in a sealed container in the fridge for up to 4 days or freeze for up to 4 months.