4 tbsp olive oil (enough to cover 3/4 of the bottom of the pot)
1 yellow onion (diced)
1 red bell pepper (diced)
2-3 tsp brown sugar
4 dashes of nutmeg (or to taste)
3-4 cloves garlic
1/4 tsp ground pepper (or to taste)
2 tsp Morton salt (or to taste)
3 tbsp butter
3-4 medium sweet potatoes (peeled and cubed)
3-4 cups pre-cubed butternut squash
32 oz Chicken stock (low-sodium stock)
24 oz cold water (approx.)
Heavy Cream (if desired)
1. Preheat oven to 400 degrees. Line a baking sheet with greased tin foil. Lay cubed butternut squash and sweet potatoes on sheet. Pour on about 3 tbsp olive oil, 1 1/2 tbsp Morton salt, and 1-2 tbsp brown sugar. Toss with your hands to coat. Bake in the oven for about 30-35 minutes until vegetables are fork tender.
2. Begin dicing other vegetables.
3. While the oven vegetables have been roasting for about 25 minutes, put olive oil, yellow onion, red bell pepper, brown sugar, nutmeg, garlic, ground pepper, salt, and butter in the pot. Simmer until all vegetables are tender and onions are almost translucent. Continue to stir every minute or so for about 5-7 minutes.
3. Once onions are translucent, add roasted vegetables and chicken stock. Bring to a boil and simmer for about 10 minutes. Butternut squash and sweet potatoes should be fork tender.
4. Remove from heat. Use an emulsifier to blend all the ingredients into a puree while the soup. If desired, add cream after you emulsify.
** If the soup it too thick, stir in more stock or water and return to heat. Stir.
** If the soup is too thin, add another diced potato or cup of squash and bring the whole soup back to boil and then simmer until potato is fork tender. Emulsify again.