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Roasted Butternut Squash Soup with Feta
Ingredients
  • ⅓ cup olive oil
  • 5 cups butternut squash cubed (about 1 medium butternut squash) or 2 (12-ounce) bags of frozen butternut squash
  • ¼ teaspoon kosher salt
  • 4 sage leaves or 1 teaspoon of herb of choice
  • ½ bulb garlic bottom half only
  • 1 (8 ounce) feta block
  • 2 Tablespoons honey or brown sugar
  • 1 quart (32 ounces) vegetable broth
Steps
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