The Pioneer Woman Tasty Kitchen
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Roasted Butternut Squash Soup

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Level: Easy

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Description

Rich, creamy and only 5 ingredients!

Ingredients

  • 2-½ pounds Butternut Squash Halved Lengthwise And Seeded
  • 14-½ ounces, weight Low-sodium Chicken Broth (or Vegetable Broth)
  • ½ cups Fat-free Half-and-half
  • ¼ teaspoons Ground Cinnamon
  • 1 pinch Ground Nutmeg
  • Chopped Pistachios And Dates, For Garnish (optional)

Preparation

Preheat oven to 400ºF. Spray a baking sheet with cooking spray and place squash flesh side down on baking sheet. Bake for 30-40 minutes until flesh is tender. Allow to cool.

Scrape the flesh from the skin and place in a blender or food processor. Add in chicken or vegetable broth and blend until smooth. Pour into a medium saucepan over medium low heat and stir in half-and-half, cinnamon and nutmeg. Cook, stirring occasionally until heated through.

Ladle into bowls. Garnish with desired toppings.

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