Butternut squash soup

Peel and chunk 2 1/4 lb butternut squash

Season with salt and pepper. Drizzle with oil.

Roast 20 min. at 400 F. Add 1 chopped onion.

Bake 15 more minutes.

Place in pot with 2 1/2 cups broth. Blend.

Add 2 T. honey. Simmer 5 mins.

Garnish with parsley

Source: Cookbook for Girls, p. 82