Creamy Pumpkin & Butternut Squash Soup with Roasted Carrots 🎃🥕

Instructions

1. Roast the Veggies
   → Preheat oven to 400°F (200°C).
   → Toss squash and carrots with olive oil, salt, and pepper. Roast for 25-30 mins until tender.

2. Sauté Aromatics
   → In a pot, cook onion until soft (5 mins). Add garlic and sauté for 1-2 mins.

3. Simmer & Blend
   → Add roasted veggies, pumpkin purée, broth, and spices. Simmer 10-15 mins.
   → Purée with an immersion blender until smooth.

4. Creamy Finish
   → Stir in cream cheese until fully melted and creamy. Adjust seasoning.

5. Serve & Enjoy!
   → Ladle into bowls, drizzle with maple syrup (if desired), and garnish with herbs. Pair with crusty bread.

Cozy, rich, and full of autumn flavors! 🍂✨