Creamy Squash & Pumpkin Soup

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1/2 can pumpkin puree

1 small butternut squash

2 cups of stock (I used unsalted chicken)

1 cup soy milk (or milk substitute)

1.5tbs plain goat cheese

1tsp crushed garlic

1tbs of salt

1tbs pepper

2tbs sage

1tbs parsley

1tsp cinnamon

1 large stalk of celery (diced)

Cut squash in half and simmer open side down in 2 inches of water until inside flesh is soft.  Scoop squash out and place in food processor with pumpkin, goat cheese, and milk.  If it is too thick to blend use stock to water it down.  Mix together with the rest of the chicken broth and spices.  Salt to taste.  Mix in diced celery and let simmer until very hot.  Serve and enjoy!

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