Butternut Squash and Pumpkin Soup

Ingredients

2 lb butternut squash

1 can 100% pumpkin puree

5 1/2 cups of chicken or vegetable stock

3 cloves garlic

1/2 onion chopped

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp cayenne pepper

1 tbsp salt

1 1/2 tsp pepper

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Directions

Cut the butternut squash into 1 - 1 1/2 inch chunks. Lay the chunks out evenly on a cookie sheet, coat with olive oil, and season with salt and pepper. Bake at 425F for 30-40 minutes.

In a large pot, saute the onion with olive oil. After about 3 minutes add in the garlic. Once these have softened and the onion is translucent, add in the stock, butternut squash, and the pumpkin puree. Add the cinnamon, ginger, cayenne, salt, and pepper.

Let simmer for about 10 minutes. Using an immersion blender, puree the mixture until it is smooth. Cover and let simmer for another 10-15 minutes.