Autumn Squash Soup
3-4 cups butternut squash
2 sweet potatoes
3-5 Handful of carrots
1 Tsp Nutmeg
1 Tsp cinnamon
Salt/pepper to taste
2 cups veggie broth (I ended up needing about 3 cups)
1/2 cup heavy cream
1/2 cup milk
Roast veggies at 425° for about an hour & 15 minutes until fork tender, blend with broth, add cream, spices, and then simmer on medium heat for 20-25 mins.
So easy & yummy! Hope you make it for the ones you love! – Butter
Comments