Gluten-Free Butternut Squash Soup

I love fall soups – especially rich, creamy butternut squash soups. They are warm, comforting, and best of all, there are lots of leftovers around for lunch. This recipe is adapted from a Martha Stewart recipe I now have on my pinterest board (if you don’t know what pinterest is – I encourage you to find out because it’s great for remembering your favorite recipes or anything else that strikes your fancy).

The only downside to this recipe is peeling the butternut squash. I have wrestled with many a squash in my lifetime, and I can say that peeling them is definitely a workout. If you want to avoid the workout you can simply roast the squash in the oven at 350 degrees (cut it in half, take out the seeds, and put it in a roasting pan with a little water on the bottom). After about 45 minutes it should be ready for you to simply peel off the outer layer and place the squash in the soup pot.

Ingredients

1 tablespoon olive oil

1 onion, diced

1 butternut squash (peeled, seeded, and chopped into cubes)

4 tart apples (peeled, seeded, and chopped into small cubes)

1 tablespoon fresh ginger

1 teaspoon salt

1 teaspoon celery salt

1 teaspoon cumin

1 teaspoon fresh, ground black pepper

2 cups Imagine Foods chicken or vegetable stock

2 cups water

2 tablespoons maple syrup

1/2 cup unsweetened coconut milk

 

Directions

1. Saute onions in olive oil in large soup pot. After they are softened (about 10 minutes) add squash, apples, ginger, and spices, and stir to coat. You may decide to add more oil at this point (up to you).

2. When the vegetables are coated and getting softer, add stock and water. Bring to a boil, and then turn the heat down and simmer until vegetables are soft, about 45 minutes.

3. When the vegetables are softened, puree the soup in batches in a food processor and then add back to the soup pot. I like to keep some chunks of vegetables in the soup, but you decide how you would like the texture.

4. Taste the soup and add extra seasonings. Add maple syrup to taste, and the coconut milk. Turn the heat up and stir the soup (so it doesn’t burn) while it reheats.

5. Serve hot with your favorite side salad.

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About Janelle

Janelle Holden has spent hundreds of hours coaching people world-wide with celiac disease and food sensitivities how to transition to a gluten-free diet, stop struggling with food, travel with food sensitivities, and do more of the things they love. She is the author of, "Six steps to grab control of your diet and love what you eat" and an award-winning journalist, international coach, and speaker.

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