Todays Roasted Butternut Squash and Sweet Potato Soup.

Ingredients:
1 medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Salt and pepper, to taste
60ml/2fl oz olive oil
1 onion, chopped
2 cloves garlic, chopped
1.5 litres/2 pints 13fl oz vegetable stock.
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper, to taste

Directions:
1. Preheat the oven to 200C/400F/Gas 6.
On a large baking sheet add the chopped butternut squash, sweet potato, and carrot.
Drizzle with olive oil and toss the veggies to make sure they are all coated with oil.
Season with salt and pepper. Roast in the oven for 40 minutes - to an hour, until tender.
Stirring every 15 minutes or so.
Remove the veggies from the oven and set aside, allow the vegetables to cool slightly.

2. In a large soup pot, add the olive oil.
Add in the onion.
Cook until tender.
Add the garlic and cook for 2 minutes.

3. Stir in the roasted veggies. Cook for five minutes.

4. Add in the vegetable broth.
Add the cinnamon, nutmeg, and salt and pepper. Stir.

5. Let the soup cook for 20 minutes.

6. Puree the soup with a hand held blender.
If you don't have one, transfer soup to a blender and puree in batches.

7. Serve the soup hot. You can freeze this soup!
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