Baked Butternut Squash Soup - cooking recipe

Ingredients

2 butternut squash, peeled, seeded and cut into 1/2-inch pieces
2 carrots, peeled, cut into 1/2-inch lengths
1 medium sized onion, peeled and thinly sliced
4 Tbsp. unsalted butter
5 c. chicken broth
1/2 tsp. ground ginger
cayenne to taste
salt and pepper to taste

Preparation

Preheat oven to 400\u00b0.
Place squash, carrots and onion in a shallow roasting pan.
Dot with butter.
Pour 1 1/2 cups of broth over vegetables and cover the pan tightly with foil.
Bake for 35 minutes until vegetables are tender.