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Roasted Butternut Squash Carrot Soup

Ingredients

• 1 butternut squash small, sliced in half and seeded
• 2 carrots large, peeled and roughly chopped
• 3 vine ripe tomatoes halved
• 1 yellow onion roughly chopped
• 1 head garlic top sliced off
• ½ inch ginger optional, minced
• 2 cups vegetable broth or water
• salt and pepper to taste, generously

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