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Pumpkin Corn Soup

Ingredients:

• half cup garlic infused olive oil
• 3 heads roasted garlic
• 2 pink lady apples, diced
• 2-3 shallots, diced
• 2 15oz cans pumpkin puree
• 4 ears corn, cut from cob
• 4 cups butternut squash soup mix (can sub with vegetable broth, blend in roasted butternut squash for a thicker soup when subbing with broth)
• 4 cups oat milk
• 1/4 tsp cayenne*
• 1/2 tsp cinnamon*
• 1/2 tsp pepper*
• 1/2 tsp salt*
• adjust to taste

Directions:

• In a large pot, heat the olive oil and stir in the garlic, apples, and shallots, cooking everything for about 7 minutes.
• Stir in the pumpkin, corn, butternut squash soup mix, oat milk, and seasonings, simmering for about 10 minutes.

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