Easy Roasted Butternut Squash Soup

INGREDIENTS

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Add the chopped veggies, olive oil and herbs to a sheet pan and bake until tender.

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Veggies should be fork tender with some charring.

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Transfer the roasted veggies to a blender and add broth and coconut milk. Blend until smooth.

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Top with croutons and fresh chopped herbs to serve.

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If you liked this soup recipe, you'll also love my creamy carrot soup!

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Visit dietitiandebbie.com for more delicious plant-based recipes!

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