Vegan Squash or Pumpkin Soup

2 Buttercup Squash or 2 Sugar Pumpkins
1 cup Coconut Milk
4 cups Vegetable Broth
1 large Red Onion, chopped
3 large Garlic cloves, minced
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
Tiny dash of cayenne pepper (optional, if you like spice)
Freshly ground black Pepper to taste
3 - 4 Mejool Dates
1/4 cup Pumpkin Seeds

Preheat oven to 350 degrees and cut Squash/Pumpkin in half, scoop out seeds and place squash/pumpkin face down on parchment paper and bake for 30 - 40 minutes or until you can easily pierce the skin with a fork. Remove Squash/Pumpkin from the oven and allow to cool so that you can remove the skin, then smash the Squash/Pumpkin with a fork and set aside. In a large stock pot saute the Onion, Garlic and Spices with water for about 4 minutes or until Onion is translucent in color. 

Add Squash/Pumpkin, Coconut Milk, Vegetable Broth, Dates and blend with immersion blender until creamy. Salt and Pepper to taste and add Cayenne at this point if you want to spice it up. 

Pumpkin Seeds, chopped Scallions or Parsley can be used for garnish.

This soup is a fall favorite and the color is just amazing, so full of life and energy!