Butternut Winter and Japanese Squash with Carrots Soup

Outside the weather is still cold, and the thought of having a cup of warm squash soup is inviting. The texture of the soup, whether thin or thick, complex or simple, is good to me. I prefer to choose to make simple soup with healthy ingredients that are on hand or in season.  Soup can be made and frozen well.  Soup also can be served as a first course or as a meal with salad. Today, I will prepare a simple soup with a few ingredients. The combination of these ingredients makes a hearty, healthy soup.

Ingredients:
1 lb. total combination of:
Butternut and Japanese squash, carrots, peeled, seeded, and chopped
2 shallots, sliced
2 garlic cloves, minced
1/2 cup chopped white onions
4 cups kale broth
1 cup Almond milk
Spice ingredients:
1/2 tsp pumpkin spice
1 tsp honey
Salt and black pepper to taste

 Garnish with green onions and cilantro

Directions:
Heat 1 tbs oil in a pot over medium heat.  Add the combination of squash and vegetables and sauté until golden brown.

 Add the shallots, garlic, and onions. Cook for 2 minutes. Stir in all spice ingredients and mix well. Add broth and bring to boil. Cover the pot and simmer for 15 minutes or until the squash mixture is tender.

Use an immersion blender to blend the soup until smooth. Add Almond milk; Adjust the seasoning with more honey or salt, if needed.

 Simmer for 5 minutes more. Ladle soup into a serving bowl and garnish with green onions and cilantro. Serve hot.