Creamy Fall Sheet Pan Soup

Ingredients

Fall Sheet Pan Soup (4 servings):

4 cups diced butternut squash

5 large carrots, diced

1/2 of a yellow onion, cut into wedges

11/2 cups peeled & diced apple

1 small head of garlic

2 tbsp olive oil

11/2 tsp salt

1/2 tsp black pepper

1/4 tsp ginger

1/2 tsp cinnamon

1/2 tsp turmeric

1 tsp paprika

3 cups broth (vegetable or chicken), heated

2 tosp lemon juice

1 tbsp maple syrup (optional)

Grilled cheese (makes 1):

2 slices sourdough bread

Butter

3 slices smoked or regular cheddar cheese

2 tbsp bacon & onion jam (we used store-bought - you can also just use a few slices of cooked bacon)

Directions

Preheat oven to 400°F.

Slice the top off of a head of garlic. Place the squash, carrots, onion, apple & garlic on a sheet pan. Drizzle with olive oil, then sprinkle with all seasonings and gently toss to coat.

Roast 40-50 minutes, until vegetables are fork tender and lightly browned.

Meanwhile, heat a skillet over medium and grease with butter.

Place two slices of bread down and cook until lightly toasted, then flip. Spread one side with bacon jam, then top with cheese and place other side of bread on top (toasted side facing down). Cook until both sides are golden brown and cheese is melty. Slice in half or cut into croutons for topping.

Remove vegetables from the oven and add to a blender.

(Squeeze the garlic out - we use all of it, but you can use less if desired). Add in the heated broth, lemon juice and maple syrup and blend until smooth. Serve hot with the grilled cheese croutons.

Notes

@Crowded_kitchen