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It’s full out cozy season – thick sweaters, cozy blankets and SOUP! And this pumpkin/acorn soup was so delicious and nourishing.
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Pumpkin/acorn squash soup
1 medium onion
1 tsp of salt
1 tablespoon of lemon
1 tsp of onion powder
2 tsp of garlic paste
1 tsp of coriander paste
2 bay leaves
2 cups of vegetable stock
1 can of coconut milk
1/4 tsp of paprika
2 cups of roasted squash puree (I added 1 cup of acorn squash and 1 cup of pumpkin)

Method
Sautee your onions until translucent and add everything on the list of ingredients except pumpkin puree, stock and coconut milk. Continue cooking until incredibly fragrant. Add in your purees and coconut milk and bay leaves. Stir until everything is combined and mixed well. Finally, add in your stock carefully and stir again. Let it cook for 20 minutes on low until it’s reached your desired consistency! Remove bay leaves and you can have your soup as is BUT I wanted it thick, rich and smooooooth so I placed it into my high speed blender and creamed it for 30 seconds. Remove, taste and adjust seasonings! YUM!!!

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