Made my first Fall soup from scratch; Butternut squash, sweet potato, and carrot soup. It was a little condensed so we could thin it with cream as we wanted. But it turned out amazing. We used warm cheese bread to dip in. Roasted all my veggies at 425° for an hour, blended with broth, cream, spices, and then cooked on the stove top for 25 mins. Added in chili flakes for a small kick at the end.
EDIT: WOW, I had no idea this little post would really blow up! Y’all are TOO KIND! ❤️ Being commonly asked is what the original recipe called for. (I followed loosely and seasoned to my taste 😉)
✓5 cups butternut squash
✓2 sweet potatoes
✓Handful of carrots (I added the onion, garlic, tomatoes on my own)
✓2 Tsp Nutmeg
✓2 Tsp cinnamon
✓Salt/pepper to taste
✓2 cups veggie broth
✓1/2 cup heavy cream
✓1/2 cup milk
BUT I kind of winged it as far as measurements went when blending because I had extra veggies to account for. Kept adding ingredients to taste and liquids to thin as wanted. 👍🏻😀
