Curried Pumpkin and Butternut Squash Soup

Ingredients 6 cups of peeled, cubed pumpkin 6 cups of peeled, cubed butternut squash 3 cloves of crushed garlic 1 medium onion 16 oz of vegetable stock 2 cups of water 1 tablespoon coconut oil 1 1/2 teaspoon sea salt 1/4 teaspoon pepper 1 tablespoon curry coconut milk and pepitas to garnish 1. Halve, peel and de-seed pumpkin and butternut squash. Cut into 1 inch cubes and set aside. 2. Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with coconut oil and garlic. Cook until onions are softened, being careful not to burn the garlic. Add curry (start with 1/2 tablespoon and add more as it cooks and you can adjust to your preference). Cook for an additional minute. 3. Add pumpkin, squash, vegetable stock, 2 cups of water, salt and pepper. Bring to a boil. Reduce heat and simmer over medium-low heat until squash and pumpkin are easily pierced with a fork. 4. Let cool enough to transfer to a blender and puree. Adjust salt and curry after blending. Serve hot with a wirl of coconut milk and a sprinkling of pepitas. Visit A House in the Hills for more delicious recipes ranging from healthy burrito bowls to chocolate avocado tartlets. Photograph: Courtesy of ahouseontheHills