ROASTED SWEET POTATO AND BUTTERNUT SQUASH SOUP

Start by placing your butternut squash cubes, sweet potato, onion and garlic into a baking dish. Add in 3 tbsp olive oil, 1 tsp thyme, salt and pepper to taste and 1/2 tsp paprika. Roast at 425 for 45 minutes or until veggies are tender. Once cooked put roasted veggies in a blender and blend until completely smooth. Then add your blended mixture to a sauce pan, add in your ricotta and veggie stock and season to taste! Enjoy!