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Harvest Squash Soup

By Angela Dimitrelias
  • 65 minutes
  • Serves

INGREDIENTS

1

Butternut Squash, peeled and cubed

1

yellow onion, small

2 tbsp

olive oil

1 15 ounce can

pure pumpkin

3 1/4 cups

low sodium chicken or vegetable broth

1 1/2 cups

unsweetened almond milk

1/2 cup

unsweetened apple sauce

2 tbsp

raw honey

1/2 tsp

cinnamon

1/4 tsp

curry powder

1/2 tsp

sea salt

1/2 tsp

black pepper

Pumpkin seeds, shelled (for garnish)