Pumpkin Butternut Squash Soup

Preheat oven to 425ºF.

Place pumpkin, butternut squash and sweet potato on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper. Toss. Bake in middle rack of oven for 25 minutes.

While pumpkin, squash and potatoes are baking, heat up a large pot or Dutch oven on your stovetop to medium-high heat and add remaining tablespoon of olive oil. Toss in onions, carrots and bell pepper and sauté until browned. Add garlic, salt and pepper.

Add pumpkin, squash and potatoes along with the rest of the spices and stir to combine. Pour in vegetable stock, season again with salt and pepper and bring everything to a boil. Simmer for 10 minutes and remove from heat.

Using an immersion blender, blend it until smooth. Top with your favorite toppings. I topped mine with toasted chickpeas for added protein. Enjoy!