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

1. Combine all ingredients in a high powered blender and blend on high for 6-7 minutes. It should be steaming when done.
2. 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.
3. 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)