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roasted butternut squash soup


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Step 1

Place butternut squash pieces in a 9x13 glass baking dish.

Step 2

Prick slices with a fork and place in a single layer on the bottom with approximately 1⁄2 inch of water.

Step 3

Bake at 350F for 20 minutes or until tender.

Step 4

Take out of the oven and remove outer skin.

Step 5

Place in food processor with spices and remaining ingredients except onions and pecans. (If your mouth is sensitive the onions and pecans can be blended with the other ingredients).

Step 6

Blend until smooth.

Step 7

Garnish with onions, pecans, and salt & pepper to taste.

Step 8

Soup can be warmed in a small pot or served at room temperature. Enjoy!

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