Ingredients:

  • 1 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 4 cups butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • 1 tsp mild curry powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup pumpkin purée
  • 1/2 cup heavy cream

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onion and carrots, sautéing for 5–7 minutes until the onions are translucent.
  2. Add the cubed butternut squash to the pot and stir for another 2 minutes to lightly brown the edges.
  3. Stir in the curry powder, cinnamon, and nutmeg, ensuring the vegetables are evenly coated in the spices.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the squash is fork-tender.
  5. Remove the pot from heat. Stir in the pumpkin purée and heavy cream.
  6. Using an immersion blender, process the soup directly in the pot until completely smooth. If using a standard blender, blend in batches until the texture is velvety.