Autumn Vegetable Puree

Ingredients:

• 1 large sweet potato, peeled and cubed
• 2 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable broth
• 1/2 cup heavy cream

Directions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the sweet potato, carrots, onion, garlic, and butternut squash together with olive oil, salt, and black pepper.
3. Spread the vegetables onto a baking sheet and roast for 25 minutes.
4. Transfer the roasted vegetables into a blender or food processor, add vegetable broth and heavy cream, and puree until smooth.
5. Transfer the puree to a pot and heat over medium heat until heated through.
6. Serve hot, garnished with chopped parsley or croutons if desired.

Verdict:

This rich and creamy autumn vegetable puree is the perfect comfort food for the fall season. The combination of sweet potato, carrot, and butternut squash is deliciously sweet, with a little bit of savory onion and garlic. The addition of cream gives the soup a luxurious texture. Overall, this is an easy and satisfying recipe that is sure to become a seasonal favorite.

Serving Suggestions:

This soup is great served with crusty bread and a side salad for a complete meal. To make it a little heartier, top with crispy bacon or roasted chickpeas.