Skip to main content
  1. Leisure
  2. Food & Drink
  3. Food & Recipes

Roasted squash soup

See also

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

Check out the entire 25 Days of Recipes countdown to Christmas!



  • Spring travel
    What destinations have the best spring travel deals?
    Travel Buzz
  • Bridal Fashion Week
    Highlights from the 2014 New York Bridal Fashion Week
    Wedding Ready
  • Seared Scallops
    The only seared scallop recipe you’ll need this summer
    Yummy Eats
  • Volvo child seats
    It's happening: Volvo has designed an inflatable child safety seat
    Auto News
  • Black rice tortillas
    Liven up your burritos with these black rice tortillas
    Recipes 101
  • Remove toxins
    Use this cooking product to remove toxins and bacteria from your body

User login

Log in
Sign in with your email and password. Or reset your password.
Write for us
Interested in becoming an Examiner and sharing your experience and passion? We're always looking for quality writers. Find out more about and apply today!