Baked Butternut-Squash Soup

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Place the squash, carrots and onion in a shallow roasting pan or casserole.

3. 3

   Pour the broth over the vegetables, drizzle with the honey and add all of the spices and the salt and pepper.

4. 4

   Cover with aluminum foil and bake until the vegetables are tender, about 45 to 50 minutes.]

5. 5

   Remove the pan from the oven and place the vegetables and the broth in a blender.

6. 6

   Puree until smooth.

7. 7

   Pass the puree through a sieve into a stockpot.

8. 8

   Slowly bring the soup to a boil over medium-low heat.

9. 9

   Ladle the soup into bowls and garnish with the chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.