Roasted Butternut Squash Soup

1. 1

   Preheat oven to 400u00b0F. Spray a baking sheet with cooking spray and place squash flesh side down on baking sheet. Bake for 30-40 minutes until flesh is tender. Allow to cool.

2. 2

   Scrape the flesh from the skin and place in a blender or food processor. Add in chicken or vegetable broth and blend until smooth. Pour into a medium saucepan over medium low heat and stir in half-and-half, cinnamon and nutmeg. Cook, stirring occasionally until heated through.

3. 3

   Ladle into bowls. Garnish with desired toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.