Butternut and Pumpkin Soup

This is one of my favorite fall/winter soups! It is just so velvety and yummy!

1 butternut squash
1 pumpkin - sugar pumpkin preferred
Vegetable stock
Maple Syrup
1 cup of milk
Cayenne
Grated ginger- god I am in love with fresh grated ginger!
Roasted garlic - I usually roast for about an hour with the pumpkin and butternut squash!
Salt and pepper
Greek yogurt - if to spicy to cool it down

Here is a quick and easy way to make this yummy soup for an evening dinner. I turn the oven to 450 degrees. Slice the squash and pumpkin in half taking out the seeds. Then place in oven with olive oil and roast for about an hour. I put aluminum foil on the cookie sheet and over the top of the squash and pumpkin.

Once soft pull out of oven and scoop out all the goodness. Roasting it makes the pumpkin skin easier to peel. Place in a pot and add all the other ingredients to liking and blend with an immersion blender. Feel free to play with the flavors. Cook til warm and serve!

Peace and Love,