Roasted Butternut Squash and Carrot Soup!

A household favourite and never the same thing twice, I find the flavours change drastically  based on how mature your squash and carrots are - it ranges from sweet to savoury - even before you add the spices!

Here's a recent batch I thought I would share.

1 Medium Butternut Squash
4 Medium Carrots
2 Small Onions
1 Clove of Garlic
4 Cups of Chicken or Vegetable Stock
Heavy Cream
Salt and Pepper to Taste
Curry or Maple Syrup to Taste Depending on the Flavour you are After
3 Tbsp Olive Oil
Butter for Onions

Peel and cut the squash and carrots into 1 inch pieces, toss together with the olive oil (you may not need the full 3 tbsp) and season with salt and pepper.  Cook in a 400 F oven until tender, approx 15 min but keep your eye on it as the sugar levels in the veg can cause it to burn quickly.  Meanwhile, saute the onions in some butter - just eyeball it - cook till translucent.  Add the roasted squash and carrots, stir to combine and then add the stock, you may need to add 1 or 2 cups of water, but just make sure there is enough liquid so that your veg are covered plus 1/2 inch of liquid on top.  Bring to a simmer, turn off your heat and puree with an immersion or stand blender, return to heat and add cream to desired taste and consistency.  Season to taste. Serve with a crusty baguette or biscuit, some minced parsley and a drizzle of heavy cream!