Butternut Squash Soup
Yield: 2 servings
Wash hands. Preheat oven to 425°F.
Thaw butternut squash according to package instructions.
Heat a large pot. Add the butter, onions, and apples. Sauté the butter until the onions and apples are beginning to caramelize and brown. Stir occasionally.
Add the squash to the pot with the onions and apples.
Stir in the squash into the onions and apples. Add the broth, cinnamon, nutmeg, yellow curry, and sage. Bring the soup to a simmer.
Carefully transfer the soup from the soup pan to a blender (or use an immersion blender) in small batches and blend until smooth. Repeat until all of the soup has been blended.
Add the now puréed squash back into the pot. Add the heavy whipping cream and reduce the heat to low. Stir well and add more cream until the soup reaches the desired consistency. Use more cream to drizzle on soup and top with pumpkin seeds.