Vegan Butternut Pumpkin Soup DF GF

Need to warm up on a chilly fall or winter day? This soup hits the spot every time! Mix it up by changing spices each time you make it or added sautéed peppers at the end.

Ingredients:
2 cups fresh pumpkin or one 15 oz can pumpkin
2 cup butternut squash fresh or 10-16 oz bag frozen
1 small to medium onion cut in half
2 tablespoon preferred oil
1 cup vegetable broth or water
1/4 teaspoon cinnamon
1-2 teaspoon salt
1/2 teaspoon garlic
1 fresh clove garlic optional1 tablespoon honey optional
2 teaspoon curry optional
1 reaspoon fresh rosemary

If you like everything spicy like me, try adding 2 jalapeños (no seeds) and a few dashes of hot sauce! So good!

Add all the ingredients to blender, blend well then heat up in a pan on medium heat until simmering. Serves 4.

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