2 tablespoons olive oil
2 cups yellow onions, small or medium dice (1 big onion or 2 medium onions)
1 15 ounce can of pumpkin puree
1 1/2 – 2 pounds butternut squash, peeled and cubed
3-4 cups vegetable stock
2 teaspoons kosher salt
1 teaspoon ground pepper
1 cup rice milk (or almond or coconut milk)

Directions:

1. Heat up a large pot and then add the olive oil to the pan, at medium heat.

2. Once the oil is hot enough, add the onions to the pot and stir so that all of them are coated in oil. Let them simmer until translucent for about 10 minutes.

3. Now add the butternut squash cubes, the pumpkin puree, salt, pepper, and the vegetable stock. Make sure that you have enough vegetable stock in the pot to submerge all of the butternut squash. If you don’t, just add either a little bit more stock, or some water until the squash is completely submerged.

4. Cover and let the soup simmer over medium heat for about 30 minutes, or until the squash is tender.

5. Once the squash is tender, turn off the heat. Use an immersion blender to puree the soup directly in the pot. If you do not have one, you can use a regular blender or vitamix.

6. Once pureed, add your rice, almond or coconut milk. If the soup is still too thick for your liking after you add your cup, go ahead and continue adding more milk, 1/2 cup at a time, stirring in between pours, until you get the consistency you like.

7. Do a final taste test to check for seasonings. Add more salt and pepper if need be.

8. Serve and enjoy!