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Roasted squash soup

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½ butternut squash, seeded 1 onion, peeled and halved
1 large carrot, quartered
1 tart apple, cored and peeled
1 garlic clove, peeled
1 ginger root, halved
1/8 cup olive oil
2 cups chicken broth
1 tsp. lemon juice
Salt and pepper
½ cup heavy cream

Preheat oven to 350º. Coat the bottom of a roasting pan with the olive oil. Lay the vegetables in a single layer in the pan and bake for 60 minutes. After the vegetables have cooled, peel the squash and cube it along with the rest of the vegetables. Place these all in a food processor with the juices from the vegetables. Puree, adding broth if needed to create a smooth texture. In a large pot, bring the chicken broth to a boil. Add in the puree. Stir well, then reduce heat and add in the heavy cream and salt and pepper to taste. Serve immediately.

Recipe from Gluten Free Gus

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