Butternut Squash-Pumpkin Spice Soup
You’ll want to add this rich soup to your fall menu because it’s made with roasted butternut squash, onions, and heavy cream as well as a homemade spice blend inspired by the changing seasons.
Set the oven to 425 degrees Fahrenheit (220 degrees C).
In a small bowl, combine the cinnamon, ginger, nutmeg, allspice, and cloves.
Reserve the pumpkin spice mixture.
In a big bowl, combine the butternut squash and onions.
Add a drizzle of olive oil and coat with a toss.
Onto a baking sheet, transfer.
Roast for 25 to 30 minutes in a preheated oven until tender.
Remove from the oven and place in the food processor’s bowl.
Blend in the cream, salt, and vegetable broth until smooth.
Blend in 4 tablespoons of the pumpkin spice mixture that was set aside.
Pour into 6 soup bowls that are microwave-safe.