Rosemary-Cinnamon Roasted Butternut Squash Soup
If you have rosemary in your garden, you know just how fast it grows! Snip a half dozen sprigs to lay underneath cubed, seasoned butternut squash before roasting in your oven for an infusion of intense flavor in this sweet, yet savory soup.
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If you aren't as crazy about rosemary as I am, you can always cut back on the amount you use since it's a pretty strong herb. And because it's such a thick, rich soup packed full of flavors, I recommend serving as a smaller appetizer portion as opposed to a stand-alone meal.
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