My husband has been begging me to make this soup for him for like two years. I couldn’t remember why he loved it so much until I made it again, and realized, it is pretty dang good. Of course, it would have been great to post this in the fall, but I just made it yesterday, so it’s not too late! You can still make it right now. And, who doesn’t love pumpkin pretty much any time of the year? Even though it looks a tiny bit of baby food, don’t think about that. You’ll love this Butternut Squash and Pumpkin Soup. And, it’s PERFECT for dipping bread in it.

Butternut Squash & Pumpkin Soup

• 1 Tbsp. Butter
• 2/3 Cup finely chopped onion
• 2 to 4 Garlic Cloves, Minced
• 1/2 tsp. Ground Ginger
• 1/4 tsp. Ground Nutmeg
• 1/8 tsp. Ground Cloves
• 1/8 tsp. Ground Cardamom
• 32 oz. Vegetable Broth
• 1/4 tsp. Salt
• 8 Oz. cubed Butternut Squash
• 1 Cup Baby Carrots
• 2/3 Cup Canned Pumpkin Puree
• 1 Cup Milk
• 1 Tbsp. Brown Sugar

Heat butter in large pot. Add onion and saute, until soft. Add garlic and spices and saute for two more minutes. Add broth, salt, squash, carrots and bring to a boil. Cover and simmer about 20 minutes. When veggies are soft, turn off heat and add pumpkin, and brown sugar. Puree in a blender until smooth. Add soup back to pot, and add your milk. Serve with some hearty bread.

*recipe adapted from the cookbook, Go Dairy Free. Substitute butter for olive oil, and milk for a milk alternative, and you have an easy dairy free recipe.