Pumpkin And Squash Soup

• Preparing the Veggies
• 1 Delicata squash
• 4 ounces Pumpkin puree
• 1 handful Baby tomatoes
• 3 Cloves of garlic
• 1/4 cup Mushroom broth
• 1/4 cup Almond milk
• 1/2 tablespoon White miso
• 1 dash Cinnamon
• 1 dash Garlic powder
• 1 dash Onion Powder
• Gluten Free Chunky Breadcrumbs
• 1/2 Loaf day old bread
• 4 tablespoons Olive Oil
• 1 pinch Salt
• 1 pinch Thyme

1. Cut the squash in half lengthwise
2. Take the seeds out, save for compost or roasting
3. Sprinkle cinnamon on each half and drizzle with olive oil
4. Roast for 35 minutes at 400 degrees F
5. After 20 minutes, add the baby tomatoes and whole garlic cloves inside the squash halves for the rest of the roasting
6. After roasting, scoop out the middle and place in a blender with the tomatoes and garlic, taken out of of its skin
7. Roughly chop the skins of the squash and throw in the blender as well
8. Add the rest of the ingredients and blend until creamy and smooth, If still chunky, add a splash of warm water
9. Rough chop day old gluten free bread
10. Add bread to a mixing bowl
11. Toss the bread with the olive oil, salt and thyme
12. Bake for 12 minutes
13. Serve a small handful of pieces over each bowl of soup

puree, handful, garlic, mushroom broth, almond milk, white miso, cinnamon, garlic, onion powder, breadcrumbs, bread, olive oil, salt, thyme

Taken from food52.com/recipes/38818-pumpkin-and-squash-soup (may not work)