INGREDIENTS
1
Butternut Squash
1
small Onion
2 tbsp
Olive Oil
15 oz
Pumpkin Puree
2 cups
Vegetable Broth
1 1/2 cups
Apple Cider
1 1/2 cups
Heavy Cream
2 tbsp
Honey
1/4 tsp
Curry Powder
1/2 tsp
Cinnamon
2 tsp
Salt
1/2 tsp
Black Pepper
Pumpkin Seeds (for garnish)