Roasted Butternut Squash Soup

1. 1

   Preheat oven to 425.

2. 2

   In a large bowl, toss all ingredients together (except broth) until well combined.

3. 3

   Spread mixture in single layer in large rimmed baking pan and roast 40-50 minutes or until squash is very tender and golden brown.

4. 4

   Place mixture into a blender, with center of top removed (this will allow the steam to escape).

5. 5

   Puree squash mixture with chicken broth until smooth.

6. 6

   Transfer soup to saucepan and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.