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Roasted Butternut Squash Soup

yield: 8 total time: 89 minutes
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Ingredients

  • 4 pounds butternut squash whole, about 2 medium, halved lengthwise and seeds removed
  • 2 tablespoons unsalted butter 1/4 stick
  • 1 granny smith apples medium, about 8 ounces
  • 1/2 yellow onion medium
  • 8 sage leaves fresh
  • 2 1/2 cups vegetable broth low-sodium
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt plus more as needed
  • 1/4 teaspoon ground black pepper freshly, plus more as needed
  • 1/3 cup heavy cream
  • 1/2 cup toasted pumpkinseeds for garnish, optional

Nutrition

  • Calories : 240 calories
  • Carbohydrate : 36 grams
  • Cholesterol : 20 milligrams
  • Fat : 11 grams
  • Fiber : 8 grams
  • Protein : 6 grams
  • SaturatedFat : 5 grams
  • Sodium : 550 milligrams
  • Sugar : 8 grams
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