Roasted Butternut Squash Soup
Roasted Butternut Squash Soup recipe shared by Rebecca from RawSpiceBar. This is the easiest way to make butternut squash soup, no peeling and dicing necessary. Simply halve the squash and roast it in the oven.
- Servings: 4
Source: luvmyrecipe.com
Ingredients
- RawSpiceBar’s Pumpkin Pie Spices
- medium whole butternut squash, halved lengthwise and seeds removed
- unsalted butter
- medium yellow onion
- garlic, minced
- low-sodium vegetable or chicken broth
- kosher salt, plus more as needed
- heavy cream
- toasted pumpkin seeds, for garnish