Roasted Butternut Squash Soup

• 1 medium butternut squash, seeded, peeled and cut into 1-inch chunks
• 1 medium onion, cut into 1-inch chunks
• 2 tablespoons brown sugar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 12 teaspoon pumpkin pie spice
• 32 ounces reduced sodium chicken broth (4 cups)

1. Preheat oven to 425.
2. In a large bowl, toss all ingredients together (except broth) until well combined.
3. Spread mixture in single layer in large rimmed baking pan and roast 40-50 minutes or until squash is very tender and golden brown.
4. Place mixture into a blender, with center of top removed (this will allow the steam to escape).
5. Puree squash mixture with chicken broth until smooth.
6. Transfer soup to saucepan and heat through.

butternut squash, onion, brown sugar, extra virgin olive oil, salt, pumpkin pie spice, chicken broth

Taken from www.food.com/recipe/roasted-butternut-squash-soup-443984 (may not work)