Copycat Autumn Squash Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 small onions, chopped
1 (15 ounce) can plain pumpkin puree
14 ounces frozen cooked butternut squash, thawed
1 cup apple juice
1 cup low-sodium vegetable broth
1/4 cup honey
1/4 cup white sugar
1 teaspoon curry powder
1/4 teaspoon salt, or to taste
1/2 cup heavy cream
2 tablespoons heavy cream

Preparation

Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.