Roasted Butternut Squash & Carrot Soup

Ingredients

Soup

• 1 small butternut squash , washed, peeled, and cut into 1-inch cubes

• 3 large carrots , washed, peeled, and cut into 1-inch pieces

• 4 medium shallots , ends and outer skin removed

• 2 1/2 tablespoon of olive oil

• 1 cup of broth (chicken or vegetable)

• Salt and pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon cumin

Optional Ingredients

• 1/2 teaspoon cayenne powder

Toppings

• Toasted nuts or seeds

• Dried cranberries

• Heavy whipping cream

Crispy Sage Leaves

• 1/2 cup of fresh sage leaves , removed from stems, washed, and patted dry.

• 1/3 cup of olive oil

Optional Ingredients

• Salt