Roasted Butternut Squash Soup Recipe
Position rack in centre of oven, then preheat to 425°F.
Toss squash, shallots, garlic, ginger, oil, cumin, salt and black pepper on a baking sheet. Spread out in an even layer.
Roast until squash is very tender, about 40 minutes.
Transfer roasted vegetables into a blender along with broth. Blend until very smooth. (You may need to do this in batches depending on the size of your blender.) Pour into a large saucepan set over medium. Simmer until soup is heated through, about 5 minutes.
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Last updated: June 29th, 2021
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