Squash and Pumpkin Soup

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There are so many beautiful (and strange-looking) squash at the market right now. Sure, they're great for a table centerpiece for Thanksgiving, but why not cook with them as well? Turn acorn, butternut, fairytale (yes, fairytale) and more into a delicious fall soup. Add in some pumpkin and you're cooking the best of what fall produce has to offer.

Squash and Pumpkin Soup
2 squash (pick your favorite or choose the most fun looking)
1 small sugar or pie pumpkin
1/2 onion, chopped
16 ounces vegetable broth
1 cup 2% milk
2 tablespoons butter
1 teaspoon nutmeg
Salt and pepper

Slice, peel and chop squash and pumpkins. Boil in an inch of water for 20-25 minutes or until soft. Using a hand-held blender (or a food processor) blend the pumpkin and squash chunks with the onion, vegetable broth, milk and butter. Season with nutmeg, salt and pepper. Top with toasted pumpkin seeds before serving.

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