Autumn Squash Soup

Ingredients
  • 1 ½ cups of Shamrock Farms Half & Half
  • 1 extra large butternut squash
  • 2-3 tbsp. extra virgin coconut oil
  • salt and pepper, to taste
  • 1 15-oz. can Libby’s Pumpkin
  • 1 ½ cups apple juice
  • 1 ½ cups vegetable broth
  • 1 ½ tbsp. honey
  • ¼ tsp. curry powder
  • ½ tsp. cinnamon
  • 1 ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • roasted pumpkin seeds for garnish
Cooking instructions
  1. Preheat oven to 450°.
  2. Peel squash.
  3. Remove seeds and cut in chunks.
  4. Place in baking dish or on cookie sheet and drizzle with oil.
  5. Sprinkle generously with salt and pepper.
  6. Bake at 450° for 25-30 minutes or until fork tender.
  7. Mash squash with a potato masher and place in a large stock pot.
  8. Add pumpkin, apple juice, half-and-half and vegetable broth.
  9. Puree ingredients with an immersion blender until well mixed.
  10. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
  11. To serve, garnish bowls of soup with roasted pumpkin seeds