Creamy Roasted Butternut Squash, Sweet Potato & Carrot Soup

Ingredients

• 5 cups butternut squash, cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 large carrot (or handful of baby carrots), chopped
• 1 small onion, quartered (optional)
• 3 cloves garlic, peeled (optional)
• 1 small tomato, quartered (optional)
• 2 tsp ground nutmeg
• 2 tsp cinnamon
• Salt & pepper, to taste
• 2 cups vegetable broth (adjust for thickness)
• ½ cup heavy cream
• ½ cup milk (or more for thinning)
• Chili flakes, to taste (for a subtle kick)
• Olive oil, for roasting

Instructions:

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