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Easy Roasted Butternut Squash Soup

Elaine Gordon
  • 47 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash, halved lengthwise and seeded (about 3 pounds), medium

4

Garlic cloves

2

Shallots, large

4 cups

Vegetable broth, low-sodium

1/4 tsp

Black pepper, ground

1 tsp

Sea salt, fine

1 tbsp

Olive oil, extra virgin