Butternut Squash Pumpkin Soup
- 1 can (15 Oz. Size) Pumpkin Puree
- 15 ounces, weight Cooked Butternut Squash
- 4-1/2 ounces, weight Cooked Sweet Potato
- 1/2 cups Light Coconut Milk
- 1-1/2 cup Vegetable Stock
- 1-1/2 Tablespoon Honey
- 1 teaspoon Cinnamon
- 1/8 teaspoons Nutmeg
- 1/8 teaspoons All Spice
- 1/2 teaspoons Salt
- Pumpkin Seeds And Fresh Parsley, For Garnish
- Combine all ingredients in a high powered blender and blend on high for 6-7 minutes. It should be steaming when done.
- You can also combine all ingredients in a blender or food processor and puree. Once pureed, transfer to a large pot and heat on medium until bubbling or boiling. Stir every 1-2 minutes while heating.
- Serve immediately while hot, garnished with pumpkin seeds and parsley. Bacon would be lovely too, if you are a meat eater.
light coconut milk, vegetable stock, honey, cinnamon, nutmeg, all spice, salt, pumpkin seeds
Taken from tastykitchen.com/recipes/soups/butternut-squash-pumpkin-soup/ (may not work)