Alexa’s Sweet Potato & Butternut Squash Soup Recipe

1. Preheat the oven  to 400°F or 205°C.  (Total time roasting: approx. 1 hour and 15 minutes).
2. Toss cubed sweet potato, butternut squash, onion, bell pepper, whole garlic cloves, and onion in 5 tablespoons of olive oil on a baking sheet and sprinkle with salt and pepper and place it in the oven.
3. Prepare glaze for sweet potatoes and butternut squash (to be used mid-way through roasting).
4. Prepare 3 tablespoons of brown sugar in a bowl
5. Pour in about 3 tbsp of very hot water on top of the brown sugar (enough to cover).
6. Mix with a fork to dissolve and add 1 tsp of cinnamon, 1 tsp nutmeg and mix well.
7. After roasting for 35 minutes. remove from the oven and lightly glaze the sweet potatoes and butternut squash with the prepared glaze.
8. Keep an eye on the onions and garlic, if they start to burn, remove them from the sheet and set aside for later. 
9. Continue roasting until butternut squash and sweet potatoes can be pierced with a fork easily (approx.. 1 hour and 15 minutes total time roasting).
10. Remove baking tray from the oven, and let it cool for 5 minutes.
11. Carefully transfer all roasted items into a large soup pot.
12. Pour in the 1 liter of 10% cream and bring to a light boil.
13. Prepare 1/2 of a chicken bouillon square with 500ml of boiling water, mix until dissolved (Or alternatively use 500ml of chicken stock).
14. Pour the chicken stock/bouillon water into the pot and combine.
15. Bring to a boil then simmer for 20 minutes with the lid off.
16. Use a handheld immersion blender or traditional blender to bring to a smooth consistency.

Enjoy!!