Roasted Butternut Squash Soup

What could be better then an Autumn soup with seasonal fresh veggies? This recipe was made with local produce from a farmers market.
To start off you will need a baking tray lined with either parchment paper or aluminum foil ( to avoid veggies from sticking to baking tray, easier cleaning). You will need all your veggies/fruits peeled and diced up. Evenly distributed on the baking tray. See picture below.
 Preheat your oven to 400F, in the meantime sprinkle the veggies with tsp cinnamon, salt, sage, garlic, thyme, brown sugar and oil. Throw it in the oven for 15-20 minutes. Half way through give it all a stir, it should look like this (see below) when they are done. They will be soft enough to put a fork through.

 Transfer the veggies to a pot and add 3 1/2 cups of water. I took a potato masher and mashed the veggies a bit. At this point add in 1 tsp cinnamon and 4 tsp brown sugar. Let it simmer until it reaches a boil, it will get thick so stir it occasionally.

Once it has come to a boil, take off heat. Blend with a hand blender or transfer into blender. Once blended add in 2 cups of half and half cream. I ended up putting it in a crock-pot so it would stay warm for dinner time. (Note: use brown sugar at your discretion, some like it more sweet then others) Ingredient list will be below!



3 Cups        Water

Half            Butternut Sqaush, peeled and diced

1 Cup          Carrot, Peeled and diced

4                  Apples, Peeled and diced

2 Cups        Half and Half cream

2 Tsp          Cinnamon

1 Tsp          Thyme

1 Tsp          Garlic, finely diced

1 Tsp          Sage

5 Tsp         Brown Sugar

Time: Approx. 1 hour

Equipment you may need: Hand blender, potato masher, crock-pot.


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