A perfect fall soup recipe featuring butternut (or honey nut) squash and carrots, cooked in a Dutch oven, then blended with vegetable broth and heavy cream for a creamy, comforting meal.
Preheat oven to 450 Degrees. Using a dutch oven add vegetables. Season with salt, pepper, and paprika. Coat in Olive oil. Cover and cook for 30 minutes, or until squash is fork tender. Remove herbs and squeeze out the garlic. Add 2 Cups of vegetable broth and blend. Once a creamy consistency is formed add the remaining vegetable broth and cream. Sprinkle in some red pepper flakes. Garnish with fresh cracked pepper, cream and pumpkin seeds. Serve and Enjoy.
