Butternut Squash and Carrot Soup
Heat butter in an ovenproof saute pan. Add the diced squash, salt, and pepper, and cook until hot.
Cook in the oven at 375 degrees F for 15-20 minutes, then mash with a spatula or a spoon.
Heat some of the broth over medium heat & add onion, celery, carrot, cinnamon sticks, and coriander.
Add the rest of the broth and bring to a boil. Add the mashed squash and stir to combine.
Bring back to a boil and simmer for abut 12 minutes. Fish out and discard the cinnamon sticks.
Puree the soup using a blender or immersion blender. Season with salt and pepper if desired.
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