How To Make Roasted Butternut Squash Soup
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Toss vegetables with oil, salt and pepper and roast until tender.
Melt butter over medium heat, then cook thyme and cumin until fragrant.
Add roasted vegetables and pour over broth, simmer 10mins.
Blend until creamy, then stir through cream and finish simmering for a few minutes.
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I love sharing quick and easy comfort food recipes on my blog Savory Nothings.
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