Roasted Butternut Squash and Pumpkin Soup

This past weekend I decided to try making butternut squash and pumpkin soup- wow was it amazing!!! I found this on Pinterest and it was simple to follow and everyone in the family loved it! I would add a little more spice- used red peppper flakes to kick mine up a notch and served with hot sourdough bread. Ingredients: – 1 1/2 lbs. butternut squash 1 can pumpkin puree 4 cups (2 cans) chicken broth 1/2 cup chopped onion 2 garlic cloves, minced 2 tbs. extra virgin olive oil (plus extra for roasting) 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. ground cloves 1/2 tsp. cayenne (add more for more heat if you prefer) – salt and pepper to taste Directions: 1. Preheat oven to 350 degrees. Peel squash and remove seeds. Chop into smaller pieces. Add squash onto a parchment-lined baking sheet. Drizzle with some extra virgin olive oil and sprinkle with salt and pepper. If you want, you can also sprinkle some cinnamon, nutmeg, and ground cloves on top (I did, and it was yummy!). Roast squash for approximately 20-25 minutes or until tender. 2. In a food processor or blender (remove the top part of the lid if using a blender), puree the roasted butternut squash with the chicken broth. Add pumpkin and mix until well combined. 2. In a large pot, heat 2 tbs. of extra virgin olive oil. Add onions and garlic. Saute for 2 minutes. Add squash and pumpkin mixture. Add cinnamon, nutmeg, ground cloves, cayenne pepper, and salt and pepper to taste. Simmer soup for 20 minutes before serving.

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