Squash and Carrot Soup; perfect for fall using the 7Q Dutch Oven From @Tramontina USA Use code Kristenfaith15 for 15% off on the Tramontina Website 1 Butternut Squash cubed or 2.5 Honey Nut Squash cubed 4 Carrots sliced into 2 inch pieces 1 Bulb of garlic sliced in half 2 Shallots diced 3 Tbsp Olive Oil 1 tsp paprika Bundle of Herbs (Thyme and Sage) Salt and pepper 3 Cups Vegetable Broth 1/2 Cup Heavy Cream 1 tsp red pepper flakes (if you like spice) Preheat oven to 450 Degrees Using a dutch oven add vegetables. Season with salt, pepper, and paprika. Coat in Olive oil. Cover and cook for 30 minutes, or until squash is fork tender. Remove herbs and squeeze out the garlic. Add 2 Cups of vegetable broth and blend. Once a creamy consistency is formed add the remaining vegetable broth and cream. Sprinkle in some red pepper flakes. Garnish with fresh cracked pepper, cream and pumpkin seeds. Serve and Enjoy #Tramontina #TramontinaUSA #Halloweenrecipe #Halloween #Tramontinapartner #...