You can never have too many variations on butternut squash soup!
Mildly Spicy Butternut Squash Soup
2 (20 oz) bags of frozen butternut squash, thawed
2 c vegetable broth (more if needed)
1/2 t cinnamon
2 t each of fresh marjoram and thyme
Dash of nutmeg
Salt and pepper to taste
1 can of coconut milk
Roasted pumpkin seeds
In a Dutch oven, combine the squash and broth, bringing it to a boil. Lower the heat and simmer until squash is completely soft. Stir in the spices and herbs, and add half the can of coconut milk. Use an immersion blender to puree the soup. Add the rest of the coconut milk if desired. Top with pumpkin seeds to serve.