Warm up with this velvety fall soup! Roasted butternut squash, sweet carrots, and pumpkin blend into a luscious, spiced purΓ©e, enriched with cream cheese for a silky finish. Perfect for chilly evenings.
Ingredients
β’ 2 cups butternut squash, cubed π
β’ 1 cup pumpkin purΓ©e (canned or fresh)
β’ 2 medium carrots, chopped π₯
β’ 1 small onion, diced π§
β’ 3 garlic cloves, minced π§
β’ 4 cups vegetable or chicken broth π²
β’ 4 oz cream cheese, softened π§
β’ 1 tbsp olive oil π«
β’ Β½ tsp cinnamon
β’ Β½ tsp nutmeg
β’ 1 tbsp maple syrup (optional)
β’ Salt & pepper to taste
β’ Fresh thyme or parsley, for garnish πΏ
