Roasted Squash and Raw Carrot Soup Recipe | Yummly
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Roasted Squash and Raw Carrot Soup

SERIOUS EATS
10Ingredients
105Minutes
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Ingredients

US|METRIC
8 SERVINGS
  • 1 butternut squash (small, about 2 1/2 pounds, split lengthwise, seeds removed)
  • 1/2 cup extra-virgin olive oil
  • ground black pepper
  • kosher salt
  • 2 thyme sprigs
  • 2 cloves garlic
  • 1 onion (medium, finely sliced, about 1 1/2 cups)
  • 1 1/2 quarts carrot juice (fresh, see note)
  • 1/4 cup chopped parsley (optional)
  • 1/4 cup pumpkin seeds (toasted, optional)
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