Ingredients

The following ingredients have 5 Servings
  • 1 large yellow onion (roughly chopped (or two small))
  • 3 cloves garlic (peeled and chopped)
  • 2 lb buttercup squash (peeled & cubed, seeds removed)
  • 2 lbs sweet potato (peeled & cubed, approx 3 medium potatoes)
  • 2 cups pumpkin puree
  • 5 cups low sodium vegetable broth
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • salt + pepper (to taste)

Instruction

  • Add the chopped onion and garlic to a large pot with two tablespoons of water and sauté until soft and golden, about 3 minutes.
  • Add all remaining ingredients and bring to a boil over high heat. Then lower to medium and cook for about 8 minutes, until veggies are fork tender.
  • Using an immersion blender, purée your soup until smooth and creamy. Serve garnished with pumpkin seeds, if desired.