Start The Veggies. Heat butter or oil in a Dutch oven or large pot over medium heat. Add squash, carrots, and onion and cook about 10 minutes, or until starting to soften.
Build Flavor. Add brown sugar, salt, curry powder, nutmeg, cinnamon, and cayenne. Stir and cook 1-2 minutes more, or until the spices are fragrant.
Simmer. Add pumpkin, apple cider, and broth. Stir to combine well, then bring the soup to a boil, then reduce to a simmer. Simmer at least 20-25 minutes, or until the squash is tender enough to mash easily with a fork. (fork tender) Stir in the coconut milk and remove from heat.
Puree Soup in the pot using an immersion/stick blender (the easiest method), or work in batches to purée the soup in a traditional blender (which will give you the smoothest results). If blending in a regular blender, work carefully and slowly, letting the soup cool slightly and working in small amounts to purée. (Do not fill the blender more than 1/2 full and cover the blender with a towel to prevent splatters).
Garnish with fresh herbs, a sprinkle of cinnamon or nutmeg, or some pumpkin seeds.
Serve & Store leftovers in an airtight container in the fridge 4-5 days or in the freezer up to 2 months.

Please (PLEASE!) don’t blend boiling hot soup in your blender. It’s not safe! Here’s how to blend hot soup in a blender safely:

Work in batches to prevent overfilling your blender. Over-filled blenders of hot liquid can cause splatters/burns. Aim to fill it no more than about 1/2 full each batch.
Whenever you blend something warm, it’s important to make sure your blender lid is vented (if possible) to allow steam to escape. Make sure the lid is on securely, but open any stoppers in the lid when possible. (Blendtec and Vitamix blenders have a little stopper in the center of the lid that you can open at the top to release steam).
Cover your blender with a dish cloth for added protection from splatters.

Recipe List

Italian Sourdough Pull-apart