Roasted Butternut Squash Soup

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My dad loves this soup. I was totally shocked, because he hates squash. Like he will not touch a squash with a ten-foot pole. But he is dipping potato chips in it as I type. Not that I recommend that for health reasons, but still, I have never seen him even consider eating anything orange. So even if your family hates squash, make this soup. You may be pleasantly surprised.

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Roasted Butternut Squash Soup

By March 7, 2014

  • Prep Time : 15 minutes
  • Cook Time : 40 minutes
  • Yield : 4 servings
  • Allergens :
Nutrition facts :

Ingredients

Instructions

Preheat the oven to 400 degrees Fahrenheit. Place cubed squash and garlic cloves in a 9 inch by 13 inch baking dish. Toss with butter, salt, and pepper. Roast for 40 minutes, or until tender. Carefully peel garlic cloves. Place squash and garlic in a blender. Pour the stock over. Puree until very smooth. Pour into a saucepan and bring to a simmer. Serve topped with diced cooked bacon and additional black pepper.
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4 Responses to Roasted Butternut Squash Soup

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