Hands On: 15 minutes
Total Time: 45 minutes
Makes: 8 servings
2 tbsp (30 mL) vegetable oil
1 onion, chopped
1 carrot, diced
1 stalk celery, diced
1 clove garlic, minced
2 lb (1 kg) chopped butternut squash (about 7 cups/1.75 L)
1 potato, peeled and chopped
6 cups (1.5 L) vegetable broth
2 cups (500 mL) Allen’s Apple Juice Not From Concentrate
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) 18% cream
1/4 cup (60 mL) toasted pumpkin seeds
Heat oil in large saucepan set over medium heat. Cook onion, carrot, celery and garlic for about 5 minutes or until tender and golden. Stir in squash and potato.
Pour vegetable broth and apple juice into saucepan. Stir in salt and pepper. Bring to boil. Reduce heat; cover and simmer for about 15 minutes or until squash and potato are tender.
Pureè in batches in blender or using immersion blender.
Stir in cream; cook until heated through. Garnish with pumpkin seeds.
1. Soup can be refrigerated in airtight container for up to 2 days.
2. Prep vegetables in advance. Store apples in acidulated water (water with fresh lemon juice) and potatoes in water in refrigerator up to 12 hours ahead.