Sweet Butternut Squash Soup Recipe (and a hearty recipe too!)

Awe the leaves are changing colors and falling – and thus comes Autumn! I love this time of the year for many reasons, but the biggest reason is for the amazing Autumn inspired soups and treats! One of my favorite November/December soups is definitely Sweet Butternut Soup! Not only does it just reminiscence the essence of Fall – but it is super cheap to make this time of the year!

Ingredients:

• 3 cups butternut squash, peeled, seeded and chopped
• 1 large sweet potato, chopped
• 1 large carrot, chopped
• 2 Tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 3 cans vegetable or chicken broth
• 1/2 cup whipping cream or heavy cream
• 1 teaspoon cinnamon
• 1 Tablespoon brown sugar
• 2 Tablespoons butter
• Salt and pepper

Directions: 

1.  Preheat the oven to 400 degrees.
2. On a large baking sheet add the butternut squash, sweet potato, and carrots. Drizzle with olive oil. Season with salt and pepper (I also add a little sprinkle of white sugar at this point to help veggies caramelize better).
3. Roast in the oven for 20 minutes, stir and return to the oven for another 20 minutes. Remove the veggies from the oven and set aside.
4. While the veggies are roasting – in a dutch oven or large pot, saute onions and garlic until translucent.
5. Add roasted veggies and broth to the dutch oven, with the cinnamon, salt and pepper.
6. Allow the soup simmer for about 20-30 minutes.
7. Add butter, brown sugar and whipping cream to the soup. Immediately transfer to a blender to puree (make sure to hold the lid on tight with a dish towel so the top doesn’t explode off and splatter hot soup everywhere) .
8. Serve and Bon Appetite!!

***To make this soup a little more hearty – do not add cream or butter. When blending use a hand or immersion blender to only partially blend, leaving the soup more chunky and hearty!