Nourishing Pumpkin & Squash Soup

This healthy soup was super easy to throw together (thank you canned pumpkin and frozen butternut squash) and tasted delicious. What more can you ask for? Enjoy!

• 2 Tbl olive oil, divided
• 1 large yellow onion, chopped
• 4 large garlic cloves, chopped
• 1 pound bag of frozen butternut squash
• 3 cups of canned pumpkin 
• 1 tsp sea salt
• 1/2 tsp ground cinnamon 
• 1/2 tsp ground ginger
• 1/8 tsp cayenne pepper, optional
• 4 cups (32 ounces) vegetable broth
• ½ cup full fat coconut milk OR whole fat milk/heavy cream
• 1 Tbl maple syrup or honey
• 2 Tbl freshly squeeze orange juice, for brightness 
• 2 cups of cooked brown rice, optional
• ¼ cup toasted pepitas, for garnish
• salt & pepper, to taste

Heat olive oil in a large pot over medium heat. Add onion and cook for 10 minutes. Add garlic, salt, and frozen butternut squash stirring to combine and cook for another 6 minutes.

Add canned pumpkin, cinnamon, ginger, cayenne and vegetable broth. Stir and bring to a low boil. Reduce heat and let simmer for 15 minutes.  If you have the time, turn off the heat, cover with a lid and let soup sit for an hour - #1. The flavors will meld as the soup sits and #2. It is safer to blend the soup when it is room temperature. If you must blend the soup when it is hot, please make sure to remove the plastic insert from the top of the blender lid and cover with a clean kitchen towel to let the steam escape.

Blend soup and return to pan. Add coconut milk and freshly squeezed orange juice and stir.  Add brown rice if using. Warm to desired temperature. Ladle into bowls. Top with a sprinkling of toasted pepitas. Season with salt and pepper, to taste. Serve with a side salad and some good crusty bread. Enjoy!