Creamy Roasted Butternut Squash, Sweet Potato & Carrot Soup

Instructions

1. Roast the Veggies:
   • Preheat oven to 425°F (220°C).
   • Toss squash, sweet potatoes, carrots, onion, garlic, and tomato (if using) with olive oil, salt, and pepper. Spread on a baking sheet.
   • Roast for 45–60 minutes, until tender and caramelized.
2. Blend the Soup:
   • Transfer roasted veggies to a blender. Add broth, cream, milk, nutmeg, and cinnamon.
   • Blend until smooth, adding more broth or milk as needed for desired consistency.
3. Simmer & Season:
   • Pour soup into a pot and simmer over medium-low heat for 20–25 minutes, stirring occasionally.
   • Adjust seasoning with salt, pepper, or extra spices. Stir in chili flakes for heat.
4. Serve:
   • Ladle into bowls and swirl in extra cream if desired. Pair with warm cheese bread for dipping!

Notes

• Make it richer: Substitute coconut milk for dairy.
• Spice variations: Try curry powder, smoked paprika, or a dash of cayenne.
• Storage: Keeps refrigerated for 3–4 days or frozen for up to 2 months.

Enjoy your homemade Fall comfort in a bowl! 🍂🥣