Butternut Squash Pumpkin Soup

By Kelli @Hungry Hobby
January 12, 2016
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Author Notes: A lighter, insanely creamy version of your favorite comfort food. A filling healthy calorie friendly soup with all the traditional nutty sweet rich flavor, it's sure to warm you up on the coldest of days! Kelli @Hungry Hobby

Makes: 6

  • 15 ounces pumpkin puree
  • 15 ounces cooked buttnerut squash
  • 4.5 ounces sweet potato
  • 1/2 cup light coconut milk
  • 1.5 cups vegetable stock
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon all spice
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1.5 tablespoons honey
  1. Combine all ingredients in a high powered blender and blend on high for 6-7 minutes, should be steaming when done. OR Combine all ingredients in a blender or food processor and puree. Once pureed transfer to a large pot and heat on medium till bubbling/boiling. Stir ever 1-2 minutes while heating.
  2. SERVE Immediately while hot, garnish with pumpkin seeds and parsley. Bacon would be lovely to if you are a meat eater.

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