Roasted Sweet Potato and Butternut Squash Soup

This afternoon, I tried a soup recipe from Two Peas & Their Pod: Roasted sweet potato and butternut squash. I adapted it slightly by doubling the recipe, adding extra spices including red pepper flakes, and topped it off with goat's cheese. Sooo good. I just finished eating two helpings of it. Dan was a big fan as well.

Here's what you'll need:

2 medium butternut squash, peeled, seeds removed, and chopped
2 large sweet potatoes, peeled and chopped
3 carrots, peeled and chopped
~1 tbsp + more for drizzling olive oil
2 onions, chopped
4 garlic cloves, chopped
4 cups low sodium vegetable broth
2 cups water
2 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp red pepper flakes
salt and pepper

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spread the chopped butternut squash, sweet potatoes, and carrots. Drizzle with olive oil and toss around to make sure all of the vegetables are coated. Let roast for 45-60 minutes, stirring every once in a while (every 10-15 minutes). Once the vegetables are roasted, remove from oven and set aside for a few minutes.

In a large stovetop pot over medium heat, add the olive oil, followed by the onion and garlic. Cook under tender, then add the roasted vegetables. Stir and let cook for 5 minutes. Add in the vegetable broth, water, cinnamon, nutmeg, and salt and pepper (I didn't use any salt). Let simmer for 20 minutes.

To puree the soup, use a hand held blender or transfer the soup to a bender in batches.

Return soup to stovetop pot and let simmer until you're ready to serve it. Add in red pepper flakes at this point. I find that the longer you let the soup simmer, the better the flavour.

Top the soup with a spoonful of goat's cheese. It melts right in and tastes oh so yummy! I also made homemade bread to go with it.