Copycat Autumn Squash Soup

• 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

1. 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.

olive oil, onions, pumpkin puree, butternut squash, apple juice, vegetable broth, honey, white sugar, curry powder, salt, heavy cream, heavy cream

Taken from www.allrecipes.com/recipe/268345/copycat-autumn-squash-soup/ (may not work)