Autumn Harvest Medley: Creamy Pumpkin and Butternut Squash Soup Ingredients: - 1 medium butternut squash, peeled, seeded, and diced (about 4 cups) - 1 medium pumpkin, peeled, seeded, and diced (about 4 cups) - 1 large onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer flavor) - 2 tablespoons olive oil - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - Salt and pepper to taste - Fresh parsley or pumpkin seeds for garnish (optional) Instructions: 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. 2. Add the minced garlic and sauté for another minute until fragrant. 3. Stir in the diced butternut squash and pumpkin, followed by the ground ginger, cinnamon, and nutmeg. Cook for about 5 minutes, allowing the spices to bloom. 4. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 25-30 minutes, or until the squash and pumpkin are tender. 5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. 6. Return the pureed soup to the pot. Stir in the coconut milk (or heavy cream) and heat gently over low heat. Season with salt and pepper to taste. 7. Serve hot, garnished with fresh parsley or pumpkin seeds if desired. Nutrition Information (per serving, based on 6 servings): - Calories: 210 - Protein: 3g - Fat: 10g - Carbohydrates: 31g - Fiber: 6g - Sugars: 6g - Sodium: 300mg Enjoy this comforting and nourishing soup that captures the essence of autumn!