Roasted Butternut Squash Soup with Ginger
Preheat oven to 425°F (220°C). Toss together butternut squash, shallots, garlic, ginger, oil, cumin, salt and pepper; arrange in even layer on baking sheet. Roast for 40 minutes or until very tender.
Transfer to blender with broth; purée until very smooth. Pour into large saucepan; bring to simmer over medium heat. Cook for 5 minutes or until heated through.
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Last updated: December 30th, 2020
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