Butternut Squash Soup

Butternut Squash Soup

1 butternut squash
1 small onion
2 tablespoons olive oil
15 ounces pumpkin puree
2 cups vegetable broth
1 1/2 cups apple cider
1 1/2 cups heavy cream
2 tablespoons honey
1/4 teaspoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/2 teaspoon black pepper

Directions:
Preheat over to 450 degrees.
Peel and see squash and cut into chunks. Peel and quarter onion. Toss squash and onion in olive oil and salt and pepper to taste. Cook for 20 minutes.

Allow to cool at least 10 minutes.
Puree in blender or food processor.

In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. Bring to a low boil over medium heat. Add honey and spices and simmer for 10 minutes.