Garlicky Butternut Squash & Pumpkin Soup Recipe with Sriracha Sauce

Garlicky Butternut Squash & Pumpkin Soup Recipe with Sriracha Sauce (Yield = 7 to 8 cups)
Ingredients:
1 tablespoon extra virgin olive oil
1/2 sweet onion, chopped
2 stalks of organic celery, chopped
3 large cloves of garlic, peeled and chopped
1 lb. of peeled and seeded butternut squash, cut into chunks approx. 1/2 inch
1 cup of canned pumpkin puree
4 cups of organic vegetable broth
1/2 cup 1% organic milk
1/2 cup half-n-half
1 tablespoon sriracha sauce*
Sea salt and freshly ground pepper, to taste

Directions:
1. Heat the oil in a large pot over medium heat. Add the onions and celery and saute, stirring frequently, for 4-5 minutes.

2. Turn the heat to low and after a minute or so, add the garlic and stir for 2 minutes. Add the squash and cook for another 3-4 minutes.

3. Turn the heat to high, pour in the vegetable broth, add the pumpkin, stir well and bring to a boil. Reduce the heat to low, over and simmer for 20-25 or until the squash is soft and easily pierced with a fork.

4. Remove from the heat, allow to cool for a few minutes. Add the milk and half and half and puree using either an immersion blender or pour the soup into blender. To use a blender: transfer it carefully in 2 cup batches to the blender, puree and pour into a bowl. Repeat the process until all of the soup has been pureed.

5. Add salt and pepper to taste and serve.