(Makes 8 to 10 servings)


1                                              extra-large butternut squash

2                                              apples

3                                              large carrots

1                                              large, mild onion

1                                              large, whole head garlic

1/4 cup (60 ml)                        olive oil



1/4 tsp (1.25 ml)                      ground allspice

1/2 tsp (2.5 ml)                        ground ginger

6 cups (1500 ml)                     vegetable broth

1 cup (250 ml)                         table cream


Peel the butternut squash. Cut in half. Remove and discard seeds. Cut squash into 1-inch cubes.

Peel the apples. Cut into quarters. Remove and discard the core. Peel the carrots. Cut into large rounds. Peel the onion and cut into quarters. Divide the garlic head into cloves. Peel the cloves. Combine the squash, apple, carrot, onion, and garlic in an over-sized bowl.

Trickle olive oil over ingredients in the bowl. Toss well to cover all ingredients with oil.

Cover two baking sheets with parchment paper.

Spread squash, apples, carrots, onion, and garlic evenly on the baking sheets. Sprinkle generously with salt and pepper.

Roast in a pre-heated 350°F (176°C) oven for 30 to 45 minutes or until tender. Turn halfway through cooking time if vegetables are becoming dark on the bottom.

Place roasted ingredients in a large soup pot. Sprinkle with ground allspice and ginger.

Add 2 cups of the vegetable broth to the pot. Puree ingredients with a hand blender until smooth.

Stir in the remaining 4 cups of broth. Add extra broth for a thinner soup.

Bring the soup to a low boil over medium heat, stirring often.

Reduce the heat to simmer. Stir in table cream. Remove from the heat and serve.

Leftover soup can be frozen.


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