Butternut Squash Soup Recipe

Ingredients

• 1 1/4 pounds butternut winter squash, peeled and cubed
• 2 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 2 cups sliced fresh yellow summer squash (230g)
• 1/4 cup sliced onions (29g)
• 1 tablespoon tomato paste
• 1 1/2 teaspoons pumpkin pie spice
• 2 cans (14.5 ounces each) chicken broth
• 1/2 cup heavy cream