INGREDIENTS
2
lbs Butternut squash
3
Carrots, chopped (about 1 cup), small
1/2 cup
Pumpkin puree
1
Yellow onion, diced (about 3/4 cup), small
3 cups
Vegetable broth
1 tbsp
Brown sugar
1/4 tsp
Cinnamon
1/2 tsp
Curry powder
1 dash
Nutmeg
1
Salt
1 tbsp
Olive oil, extra virgin
2 cups
Apple cider or apple juice
2 tbsp
Butter
1
Heavy cream
2 ounces low-fat (neufchatel) cream cheese