Ingredients
Method
Step-by-Step Instructions
- Sauté aromatics: In a large Dutch oven or heavy stockpot, melt 2 tablespoons butter over medium heat. Add the diced onion and apple, sautéing for 5 to 6 minutes until tender and translucent. Add minced garlic and cook for 60 seconds until fragrant.
- Add squash, broth & spices: Add the cubed butternut squash, pumpkin puree, vegetable broth, brown sugar, cinnamon, nutmeg, curry powder, salt, and black pepper. Stir to combine.
- Simmer until tender: Bring the soup to a gentle boil, then lower heat to medium-low. Cover partially and simmer for 15 to 18 minutes, until the butternut squash cubes are easily pierced with a fork.
- Blend smooth: Turn off heat. Use an immersion hand blender directly in the pot to puree the soup until completely velvety, smooth, and lump-free.
- Stir in cream & cream cheese: Add the softened cream cheese, heavy cream, and apple cider vinegar. Whisk or blend on low speed for 1 to 2 minutes until the cream cheese melts completely and creates a glossy golden-orange soup. Taste and adjust salt or sweetness.
- Garnish and serve: Ladle hot soup into shallow bowls. Swirl with a drizzle of heavy cream, scatter crunchy roasted pepitas and fresh thyme on top, and serve warm with crusty sourdough bread!