Creamy butternut squash soup

Ingredients

• 3 tablespoons olive oil
• 1 cup chopped onion
• ¾ cup chopped carrots
• 1 butternut squash (about 3 cups), cubed
• 6 cups chicken (or vegetable) stock
• 1 15-ounce can of pumpkin puree
• 1 cup apple juice
• 1 cup half and half
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon curry powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pumpkin seeds (pepitas) for garnish

Cook

In a large pot, add olive oil, then add onion and carrots. Sauté on medium-high heat for 5 minutes. Add butternut squash and broth. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, until squash is tender. Use an immersion blender to purée, or, you can use a regular blender and work in batches. Add pumpkin puree, half and half and apple juice. Bring to a low boil over medium heat. Season with honey and remaining spices. Simmer for 10 minutes.

Makes eight servings (make one meal, freeze another)

To freeze: Allow the soup to cool, add to a freezer-friendly container and freeze. Eat within two months.

To prepare: When ready to eat, take out the night before to defrost. To warm, heat in microwave or over low heat on the stove, adding more broth if necessary.