QUICK AUTUMN SQUASH SOUP

1 cup frozen chopped onion

1 tbsp minced garlic

5 cups frozen butternut squash, diced

1 cup frozen sliced carrots

1 can (15-oz) pumpkin 

4 cups vegetable broth

1 can (14-oz) coconut milk

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp curry powder

dash of nutmeg

2 tbsp maple syrup, optional

salt to taste

pepper to taste

In a large saucepan, sauté onions and garlic over medium heat until translucent. Add squash, carrots, pumpkin, broth and spices, mix well until pumpkin is dissolved (well blended). Bring to a boil. Lower the heat and cover the pan. Simmer 20 to 30 minutes until the veggies are tender.

Remove the pan from the heat. Using an immersion blender, blend until smooth. Add in the coconut milk and maple syrup, if using. Season with salt and pepper to taste.

file photo for reference