Caramelized Butternut Squash Soup

1. 1

   Heat oven to 350 degrees F.

2. 2

   Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish.

3. 3

   Pour 1 cup broth over vegetables.

4. 4

   Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min.

5. 5

   and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.

6. 6

   Add vegetables and any liquid from dish to large stockpot.

7. 7

   Add remaining broth and pepper; cook on medium-low heat 20 min., stirring occasionally.

8. 8

   Puree vegetable mixture in blender.

9. 9

   Return to pot, stir in cream.

10. 10

    Serve soup topped with sour cream and bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.