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Roasted Squash and Raw Carrot Soup

yield: 8 total time: 105 minutes
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Ingredients

  • 1 butternut squash small, about 2 1/2 pounds, split lengthwise, seeds removed
  • 1/2 cup extra-virgin olive oil
  • ground black pepper
  • kosher salt
  • 2 thyme sprigs
  • 2 cloves garlic
  • 1 onion medium, finely sliced, about 1 1/2 cups
  • 1 1/2 quarts carrot juice fresh, see note
  • 1/4 cup chopped parsley optional
  • 1/4 cup pumpkin seeds toasted, optional
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