Butternut Squash and Pumpkin Soup

This recipe is: plant based, vegan, gluten free, oil free

Squash and pumpkin help reduce inflammation in the body and are great additions to a cholesterol lowering diet.

For this recipe I used:

1 large butternut squash

1 (15 oz) can organic, unsweetened pumpkin

1 (15 oz) can organic coconut milk

Seasonings: salt, pepper, sage, cinnamon, and rosemary

Cut squash lengthwise and bake at 400F for 1 hour 20 minutes or until squash is easy to spear with a fork. Let cool. Scoop out of shell and add to a medium sized sauce pan along with pumpkin, coconut milk and spices. Simmer on medium to low heat until hot, stirring frequently. Add to blender to purée.

Garnish with pumpkin seeds and walnuts if desired before serving.

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