Carrot and Ginger Soup

By Sharon |

I’ve used this variation of Carrot and Ginger Soup recipe from allrecipes many times. Preheat oven to 350°F/180°C/Gas Mark 4. Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out […]

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