Pumpkin Butternut Squash Soup

• 1 Small Pumpkin, Peeled And Diced
• 1 Medium Butternut Squash, Peeled And Diced
• 1 Sweet Potato, Peeled And Diced
• 2 Tablespoons Olive Oil, Divided
• 1 White Onion, Diced
• 2 Medium Carrots, Peeled And Diced
• 1 Red Bell Pepper, Cleaned And Diced
• 3 cloves Garlic, Minced
• 1 Tablespoon Onion Powder
• 1 Tablespoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Nutmeg
• 4 cups Vegetable Stock
• Salt And Pepper, to taste

1. Preheat oven to 425u0b0F.
2. Place pumpkin, butternut squash and sweet potato on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper. Toss. Bake in middle rack of oven for 25 minutes.
3. While pumpkin, squash and potatoes are baking, heat up a large pot or Dutch oven on your stovetop to medium-high heat and add remaining tablespoon of olive oil. Toss in onions, carrots and bell pepper and saute until browned. Add garlic, salt and pepper.
4. Add pumpkin, squash and potatoes along with the rest of the spices and stir to combine. Pour in vegetable stock, season again with salt and pepper and bring everything to a boil. Simmer for 10 minutes and remove from heat.
5. Using an immersion blender, blend it until smooth. Top with your favorite toppings. I topped mine with toasted chickpeas for added protein. Enjoy!

pumpkin, butternut, sweet potato, olive oil, white onion, carrots, red bell pepper, garlic, onion powder, cumin, chili powder, nutmeg, vegetable stock, salt

Taken from tastykitchen.com/recipes/soups/pumpkin-butternut-squash-soup/ (may not work)