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Roasted Butternut Squash Soup

Savoring Italy
  • minutes
  • Serves

INGREDIENTS

4 tbsp

olive oil

1

onion, peeled and diced

2 cloves

garlic, minced

1 tsp

sugar

1 tsp

cumin

1/2 tsp

chile powder

1 tbsp

paprika

1

butternut squash, sliced in half

1

large sweet potato, peeled and sliced into chunks

1

large carrot, peeled

1 tbsp

fresh rosemary

salt and pepper,

1 handful

pepitas

8 cups

vegetable broth