Roasted Butternut Squash Soup Recipe | Part 3 of My Sunday Soup Series ✨ Ingredients For the soup: • 1 medium butternut squash (3–3½ lbs), cut in half lengthwise and seeds removed • 1 medium tomato on the vine, cut in half • 1 red bell pepper, cut in half and seeds removed • 2 medium carrots, cut in half • 1 small red onion, cut in half • 1 head of garlic, top sliced off • 2 fresh sage leaves • A few sprigs of thyme • 1 tsp garlic salt • 1 tsp paprika • ½ tsp turmeric • ¼ tsp nutmeg • ¼ tsp cinn