Roasted Pumpkin Soup

Ingredients

• 2 lb pumpkin or butternut squash, cubed
• 1 onion, quartered
• 3 tbsp olive oil
• 3 cups vegetable broth
• 1/2 cup cream
• 1 tsp salt
• 1/2 tsp sage

Steps

1. Heat the oven to 425°F. Toss the pumpkin and onion with the oil and roast 30 minutes.
2. Transfer to a pot with the broth and sage and simmer 10 minutes.
3. Blend until smooth, stir in the cream and season.

Leftovers

Most parts can be made a day ahead and refrigerated; reheat covered in a 325°F oven until hot.

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