seasonsandsuppers
Classic Roasted Butternut Squash Soup
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Cut squash in half lengthwise.
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Remove and discard seeds and pulp.
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Lay flat on baking sheet cut side down.
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Roast about 1 hour until tender. Remove and flip over to cool slightly.
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Scoop out roasted squash.
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Start soup by melting butter. Add onion and cook to soften.
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Add broth, measred roasted squash, shedded apple, if using and thyme.
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Stir to combine then simmer 15-20 minutes. Puree with immersion blender/blender.
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Finish soup with cream and maple syrup and warm through
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Seasons & Suppers
Food blogger at Seasons and Suppers
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