Instructions:
Roast the Veggies:
Preheat your oven to 425°F (220°C). Place the butternut squash, sweet potatoes, and carrots on a baking sheet. Roast them for about 1 hour, or until the vegetables are tender and slightly caramelized. Roasting the veggies enhances their natural sweetness and flavor.
Prepare the Soup Base:
In a large pot, combine the roasted vegetables, veggie broth, nutmeg, cinnamon, salt, and pepper. Add in your optional ingredients like onion, garlic, and tomatoes for added depth. Let everything simmer on the stove for about 25 minutes, allowing the flavors to meld together.
Blend the Soup:
Once the vegetables are cooked and tender, use an immersion blender or a regular blender to puree the soup until it reaches your desired consistency. The soup will be a little thick, so you can add more liquid (broth or water) to thin it out to your preference.
Add Cream and Milk:
Stir in the heavy cream and milk to make the soup rich and creamy. If you prefer a thinner texture, simply add more liquid until it’s perfect for you.
Final Touches:
To finish, add chili flakes for a subtle kick of heat. Taste and adjust the seasonings if needed.
Serve and Enjoy:
Ladle the soup into bowls and enjoy it with a side of warm cheese bread for dipping. It’s the perfect meal for Fall!
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