Roasted Carrot and Butternut Squash Soup

Roasted Carrot and Butternut Squash Soup

Roasting vegetables before adding them to a soup brings out deeper flavors, and the soup is ready in half the time. Roasting also makes it easier to peel the squash: Simply slice it in half, then in half again to form quarters, and roast. Once the squash is soft, it’s a snap to scoop out… more