Roasted Butternut Squash Soup Recipe | Part 3 of My Sunday Soup Series ✨ Ingredients For the soup: • 1 medium butternut squash (3–3½ lbs), cut in half lengthwise and seeds removed • 1 medium tomato on the vine, cut in half • 1 red bell pepper, cut in half and seeds removed • 2 medium carrots, cut in half • 1 small red onion, cut in half • 1 head of garlic, top sliced off • 2 fresh sage leaves • A few sprigs of thyme • 1 tsp garlic salt • 1 tsp paprika • ½ tsp turmeric • ¼ tsp nutmeg • ¼ tsp cinnamon • ½ tsp salt • ½ tsp black pepper • 3–4 Tbsp olive oil • 32 oz (4 cups) vegetable broth • ½ cup heavy cream For the grilled cheese (makes 4 sandwiches): • 8 slices bread • 8 slices American cheese • 1 cup shredded Gruyère • Butter, for spreading Directions 1. Roast: Preheat oven to 400°F. Arrange vegetables cut side up on a baking sheet. Season with garlic salt, paprika, turmeric, nutmeg, cinnamon, salt, pepper, sage, and thyme. Drizzle with olive oil and roast fo...