2 (pumpkin) Butternut Squash- peeled and cubed
1 sweet potato- peeled and cubed
2 carrots- peeled and cut
32 ounce of vegetable stock
1 Tbs olive oil
1 onion-finely chopped
2 cloves of garlic- minced
8 ounce of soy milk or almond milk (to make extra creamy, replace milk with one can of coconut milk)
salt and pepper to taste
Heat the olive oil in a large-heavy pot. Add in onion and garlic. Saute onion over medium heat for 2-3 minutes, or until onion has softened.
Reduce heat to low, add pumpkin, potato, carrots, cover and simmer 8-10 minutes, until vegetables have softened, stirring occasionally.
Add in vegetable stock and bring to a boil. Put lid back on and simmer additional 10 minutes.
Process the soup in batches in a blender or food processor. Return to pot and add in milk, stirring well. Gently reheat.
Garnish with pepper and pumpkin seeds. Enjoy!