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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