(Serves 4-5)

Ingredients:

1. Butternut Squash – 1 large

2. Honeynut Squash – 2

3. White Onion – 1 large

4. Petite Carrots – 6-8

5. Garlic – 1 head

6. Rosemary – 2 sprigs

7. Thyme – 5 sprigs

8. Parsley – 1/4 cup, minced fine

9. Avocado Oil – 2 tsp

10. Nutmeg – 1 tsp

11. Cinnamon – 1/2 tsp

12. Paprika – 1/2 tsp

13. Salt & Pepper – 1 tsp of each

14. Garlic Powder – 1/2 tsp

15. Maple Syrup – 2 tsp

16. Vegetable Broth – 2 cups

17. Cashew Cream – 1/4 cup + extra for plating

For topping:

1. Pumpkin Spiced Pumpkin Seeds

2. Sweet & Spicy Pecans, chopped

3. Extra creamer for design

Instructions:

1. Preheat oven to 400°F. Cut the butternut squash and honeynut squash in half, scoop out seeds, peel them, and place face up on a foil-lined pan.

2. Remove the outer layer from the garlic, cut it in half, and place face up on the pan.

3. Cut the onion into halves or quarters and add to the pan.

4. Score the squash, then drizzle oil, seasonings, herbs, and maple syrup over the squash, carrots, and garlic. Bake at 400°F.

5. Remove everything from the oven after 25 minutes, except the butternut squash. Let the butternut squash bake for an additional 10 minutes (total of 35 minutes).

6. Allow the vegetables to cool for a few minutes, then cut off the tops of the squash and dice into pieces. Add the squash, onion, and carrots to a blender.

7. Squeeze out the roasted garlic cloves and add them to the blender along with the vegetable broth and creamer.

8. Blend the soup using the soup mode, or transfer the mixture to a pot on medium heat and use an immersion blender.

9. Serve the soup topped with pumpkin seeds, candied pecans, and a drizzle of creamer for design. Enjoy!